Creamy Balsamic Vinaigrette

January 9, 2015

You know you’ve made a good salad when 1. Josh says “Oooh, can’t wait to eat that!” 2. you take less gnocchi covered in gooey cheese because you need extra room for salad on your plate 3. you wish your latte was really just a cup full of that salad’s dressing. Is number 3 an exaggeration? I wish I could say it was, because it’s kind of a waste of even drinking a latte right now.

Creamy Balsamic Vinaigrette @hiddenfruitnveg

Lemme take you on a journey to my favorite second favorite restaurant in high school. [Not related, but have you seen Whip It? The diner they work at used to be my #1 favorite, Ken’s Diner until it closed and they filmed here]. The food was all vaguely German themed — my favorite meal was a pretzel crusted something with lemon spaetzle. And pretzel bread with mustard butter (omg). And a field greens salad with perfectly shredded mozz, honey mustard pretzel croutons, and creamy, dreamy, delicious balsamic vinaigrette. A dressing so delicious that I’ve spent approximately 10 years trying to recreate it. And then I forgot to buy honey mustard pretzels to top it all off, wahhh. Next time.

Creamy Balsamic Vinaigrette @hiddenfruitnveg

While I’m sure they used mayo in the original, I used fat free sour cream and nonfat Greek yogurt with great success. Bonus for making it just a bit healthier while being able to eat it again. Sadly, that restaurant changed owners and now is frankly pretty sad with none of the same menu. I guess that’s an excuse to slowly recreate everything, right? Hopefully the mustard butter doesn’t take another 10 years.

Creamy Balsamic Vinaigrette @hiddenfruitnveg

Creamy Balsamic Vinaigrette
Prep time: 
Total time: 

Serves: ¾ c

  • ¼ c balsamic vinegar (good quality, if you can)
  • ¼ c Greek yogurt or sour cream (low fat or nonfat work great! I’m sure vegan is a-okay)
  • 3 tbsp extra virgin olive oil (good quality, if you can)
  • ⅛ tsp garlic powder
  • ½ tsp basil
  • ¾ tsp oregano
  • salt and pepper, to taste
  • honey or agave nectar, to taste

  1. Whisk the first 6 ingredients together. Taste, adding salt, pepper, and your preferred sweetener until the dressing is perfected to your tastes.

I find some balsamic vinegars to be inherently sweeter than others, so I didn’t list an amount of sweetener. I’ve been happy with anywhere from none to 1 tbsp. 1 tsp is a good place to start if you think it needs sweetness.
Nutritional estimate uses low fat sour cream and 1½ tsp honey. Leaving out the honey and opting for fat free yogurt reduces it by about 15 calories per 2 tbsp.

Nutrition Information
Serving size: 2 tbsp Calories: 80 Fat: 8 Carbohydrates: 2 Fiber: 0 Protein: 0


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    Pamela @ Brooklyn Farm Girl Jan 09, 2015

    I love that you make so many things from scratch! This vinaigrette has to be great since you made it yourself!

    Medha @ Whisk & Shout Jan 09, 2015

    Yum! A good salad dressing MAKES a meal. Sorry to hear your diner switched owners, but you seem to be doing a great job of re-creating your past faves 🙂

    Joanne Jan 09, 2015

    I saw the photo for this on IG and was wondering what the dressing was! OF COURSE it was something balsamic-y! YUM.