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.
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.
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.
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