Creamy Vinaigrette: Smooth, creamy salad dressing
Instructions 👩🍳
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Step-by-step:
- Make creamy base: Whisk yogurt or sour cream with a little mayo.
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- Add acid: Stir in lemon juice or vinegar.
- Season: Add salt, pepper, garlic powder, and herbs.
- Thin: Add a splash of water or milk to desired consistency.
- Serve: Great for salads, wraps, and veggie bowls.
Creamy Vinaigrette: Tangy-Smooth Salad Dressing in 5 Minutes
This creamy vinaigrette blends bright lemon juice or vinegar with silky olive oil, a touch of Dijon mustard, and a spoon of Greek yogurt or mayo for body. The result is a quick, emulsified salad dressing that clings beautifully to leaves, grain bowls, and roasted veggies.
- Flavor profile: balanced acidity, gentle creaminess, and a clean olive-oil finish
- Base ratio: 1 part acid : 3 parts oil + 1–2 tbsp yogurt/mayo to thicken
- Easy swaps: tahini (dairy-free), maple syrup instead of honey, lime or sherry vinegar for a twist
- Herb add-ins: parsley, chives, dill, or a grate of garlic for extra punch
- Meal-prep friendly: shake in a jar and refrigerate; re-emulsify before serving
Pro tip: Whisk in 1–2 tsp cold water to lighten the texture so it coats tender greens without weighing them down.
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