Adding a creamy dressing to your vinaigrette repertoire is a good thing when you need a dressing that will hold up to a dinner salad filled with chicken, greens, nuts, cheese and veggies.
*Recipe adapted from Fountain Avenue Kitchen.
1/4 cup Olive Scene Ripe Peach White Balsamic Vinegar
1/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 Tablespoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
1/2 teaspoon dried oregano or Italian seasoning
1/3 teaspoon kosher salt
In a small bowl, whisk together all of the ingredients until smooth. (You can also add them to a jar with a tight-fitting lid and shake well.)
Cover and refrigerate until needed. The dressing will thicken slightly upon refrigeration and will keep for approximately one week.
*This recipe becomes so versatile just by changing the flavor of the vinegar! Any of our white balsamic vinegars work, so be adventuresome.