Creamy Balsamic Dressing- this creamy vinaigrette is my favorite way to dress a salad. It’s a little thicker and richer than your average balsamic vinaigrette and oh so delicious.
Homemade is defintely better than store-bought when it comes to salad dressing.
Use A Quality Balsamic Vinegar
The flavor of the balsamic vinegar is so important in this recipe. You want to splurge on a really good quality balsamic vinegar. I buy mine at Olive The Above in downtown Beaufort, SC. The flavor of it is wonderfully sweet.
Note: If using a less sweet balsamic vinegar, you may want to double the maple syrup. The balsamic vinegar I use is so sweet, I typically omit the maple syrup.
Just a little Greek yogurt or mayonnaise gives the dressing a slightly thicker texture and a slight creaminess. It coats the greens in a salad really well.
How To Serve Creamy Balsamic Dressing
In addition to tasting great on a garden salad, it also tastes wonderful on an orzo salad. It can also be used as a marinade for chicken or pork.
How Long Will It Last
This dressing should be stored in the refrigerator. It will last for up to a week.
You will want to use a blender to blend the ingredients. Not only does it get the garlic clove really broken down and distributed in the dressing, it gets the dressing wonderfully emulsified. If you don’t have a blender, you can get by with using a Mason jar to shake it vigorously.
More Salad Dressing Recipes
Creamy Balsamic Dressing
Creamy Balsamic Dressing- this creamy vinaigrette is my favorite way to dress a salad. It's a little thicker and richer than your average balsamic vinaigrette and oh so delicious.
- ⅓ cup balsamic vinegar
- ⅓ cup extra-virgin olive oil
- 1 tablespoon water
- 1 tablespoon Greek yogurt or mayonnaise
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Maple syrup, optional
- ¼ teaspoon fine sea salt
- black pepper, to taste
Place all ingredients in a blender and blend until emulsified.
Store in refrigerator.