Salad is an everyday staple in my house. As we all know, the dressing choice can make or break your leafy bowl both nutritionally and flavor wise. This month’s Recipe Redux challenge is “DIY Kitchen Essentials”. Basically, what household staple have you recreated from scratch that you have bought in the past? My Greek Yogurt Balsamic Vinaigrette is my go-to dressing for green salads, tuna salad, and whole grain salads like quinoa, sorghum, freekeh and farro, among others. It’s super simple and much lower in calories that a typical vinaigrette because I’ve reversed the ratio of oil to vinegar. A standard vinaigrette combines two parts oil to one part vinegar, this recipe incorporates 2 parts balsamic vinegar to one part extra virgin olive oil. The result is a tasty, tangy dressing with only 35 calories per tablespoon. A little goes a long way. Enjoy!
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon nonfat plain Greek yogurt
- 2 Tablespoons balsamic vinegar
- 3/4 teaspoon honey- preferably raw
- salt and pepper to taste
- Combine all ingredients into a small bowl and whisk until well combined.
Serves 2 (2 Tablespoons per serving)
71 calories, 6.8g fat, .9g sat fat, 148mg sodium, 2.4g carbohydrate, 2.2g sugar, 0mg chol, 0 protein, (using 1/8 tsp Kosher salt in recipe)
Tips: This recipe stores well in the refrigerator for several days, just give it a whisk before serving. Make a double or triple batch to keep on hand.