How often have we created a wonderful salad full of nature’s best ingredients – maybe fresh from the garden – only to douse it with a commercial brand of dressing – littered with chemicals, alphabet soup, sodium, sugar/high fructose corn syrup, and highly processed oils?

Well, sometimes we just stick with olive oil and balsamic vinegar, but don’t you yearn for creamy goodness occasionally?

I sure do, especially since salads have become a mainstay in my diet and lots of fresh tomatoes are just outside my back door.

Since visiting Midtown Olive Oil, located in our scenic historic downtown, I found their recipe for Creamy Vinaigrette to be the perfect match for my regular salads, and does not shoot down my efforts to eat as organically as possible.

Without further ado, let’s get to the recipe, which I have tweaked to the healthier side.

Creamy Vinaigrette

1/3 cup/75 ml Extra Virgin Olive Oil

3 tablespoons/45 ml white balsamic vinegar

1 – 5.3 ounce container/150 grams plain, Greek nonfat yogurt

1-2 teaspoons/5-10 ml Dijon mustard

1 small shallot cut into chunks

Salt and freshly ground black pepper, to taste

Method

Put all ingredients into a blender bowl or bowl (if using an immersion blender). Pulse several times; scrape the sides of the container, and pulse some more until ingredients are well blended and there are no chunks left of the shallot. Store in a closed container in the refrigerator.

Pure, simple, and wholesome goodness to crown your salads.

In health-

Deidre

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