feasting with friends

Creamy Greek Yogurt Vinaigrette

It’s another cold, snowy Sunday in my neck of the woods. We just finished a wonderful lunch with Glenn’s brother and sister-in-law. I’ll be highlighting the spectacular main course later in the week, but I really wanted to share this vinaigrette right away. Hence, this quickie post. The original recipe hails from chef Wolfgang Puck.

Creamy Greek Yogurt Vinaigrette

Chef Puck opened his first restaurant in Detroit back in 2007. My favorite entree on that menu was the Chopped Vegetable Salad. Love, love, love that salad.  Flash forward a few years – Wolfgang is also writing a weekly [syndicated] column appearing in a local newspaper. One week’s feature was that favorite Chopped Salad and his Creamy Yogurt Vinaigrette…yippee! I’ve altered the recipe a bit – based on ingredients I typically have on hand. The overall taste remains quite similar.

Creamy Greek Yogurt Vinaigrette

I’ve featured homemade salad dressing before. They happen to be a favorite of mine. Why do I love them? Well, they’re easy to throw together, there are no preservatives or additives and I can pronounce each ingredient used! This one is no exception. The added bonus with this particular one is the zero fat Greek yogurt. It gives the vinaigrette it’s creaminess without the fattiness. All you need is about 10 minutes and a blender to make your own homemade dressing that will make even plain lettuce taste delicious.

Creamy Greek Yogurt Vinaigrette

Ingredients:
¼ cup plain, 0% fat Greek yogurt
1½ Tablespoons Sherry wine vinegar
1½ Tablespoons red wine vinegar
½ Tablespoon Dijon mustard
1 garlic clove, peeled
½ Tablespoon shallots, chopped
¼ cup extra virgin olive oil
¼ cup canola oil
½ teaspoon sugar
salt and freshly ground black pepper to taste
1 teaspoon dried parsley flakes

Directions: Place all ingredients in a blender or bowl of food processor. Blend/puree until mixture is smooth, scraping down sides of blender/bowl as needed. Dressing will keep in refrigerator until the Greek yogurt expiration date. Recipe yield: about 1 cup

Sneak Peek: Here’s a photo of that spectacular entree. Can you guess what it is? I’ll be featuring the recipe at the end of the week! Name that entree....

19 comments

  1. Pingback: Michigan Monday: Traverse City Cherry BBQ Sauce | feasting with friends

  2. Homemade dressings are my favorite. I love trying different ones out, too. I also like when there’s no preservatives or super long words in the stuff, too. Delish!

  3. As yet I’ve never made vinaigrette with yoghurt. Why – when I love yoghurt – is beyond me. Will have to try this one out. Although, I’ll have to adapt to go with what’s in my cupboard. That’s the beauty of recipes!

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