creamy balsamic vinaigrette

This healthy, creamy balsamic vinaigrette combines balsamic vinegar and olive oil with Greek yogurt for a tasty salad dressing that's super versatile.

Creamy Balsamic Vinaigrette

balsamic vinegar

extra virgin olive oil

plain Greek yogurt (I use full fat)

Dijon mustard

honey

garlic powder

salt

pepper

Whisk: Whisk together all ingredients in a small bowl until fully combined and creamy. You can also blend everything together in a blender or with an immersion blender. 

Store: Store leftovers in an airtight container in the refrigerator for up to five days. If any separation occurs during storage, simply whisk or blend for a few seconds before serving.

An easy creamy balsamic dressing with just 7 ingredients and no cream in sight! This is a great everyday dressing for salads, grain bowls, and more.

Creamy Balsamic Dressing

garlic (minced)

sea salt

black pepper

olive oil

Add the vinegar, mustard, garlic, honey, salt, and pepper to a jar or bowl. Mix with a fork to combine and break up the mustard and honey.

Add the oil in a slow stream while mixing until incorporated. This dressing can be refrigerated for up to a week.

This balsamic vinaigrette is a tangy-sweet-garlicky game-changer! It’s optimized for unmatched creaminess and nuanced depth-of-flavor, and comes together in less than 10 minutes—add this to your meal-prep routine and get ready to drizzle exquisitely all week long!

(60 grams) aged balsamic vinegar ()

garlic (minced

shallot (roughly chopped (see Note 1))

fine sea salt (plus more to taste)

+ 2 tablespoons (84 grams) extra virgin olive oil

maple syrup or organic cane sugar

To a food processor (or small-capacity blender, see Note 2), add the following ingredients: balsamic vinegar, Dijon mustard, garlic, shallot, salt, a generous amount of black pepper, and 1 ½ teaspoons maple syrup or sugar.

Blend until smooth, scraping down the sides as needed. With the motor running, stream in the olive oil and blend until the olive oil has emulsified the dressing. Taste, adding more maple syrup for sweetness and season with salt or pepper as needed.

Store in a sealed jar in the fridge for 10 to 14 days. If the oil solidifies in the fridge, simply add the sealed jar to a bowl of hot water and wait until the oil liquefies. Then whisk again (or shake the jar vigorously) to re-emulsify.

LOVE this dressing! I had leftovers of your miso glazed roasted sweet potatoes and kale in the fridge, so I made a massaged kale salad with the squash, lentils, roasted seed mix, apples, and this glorious dressing. It was the best salad I think I've ever eaten. I'm new to shallots, so I only used about a tsp. grated. It was the perfect level for me. I keep finding things to put my leftover dressing on. Thanks for the keeper recipe!

I am fairly new to Rainbow Plant Life (easily one of my best discoveries of the year!) so I started simple by making the Whipped Tofu Ricotta (delicious), and then this Creamy Balsamic Vinaigrette. The vinaigrette was so good, I ended up amending my entire meal plan for the week, just so I could eat things that this deceptively simple, but utterly wondrous vinaigrette could be slathered over. Such a great discovery. Thank you, Nisha!

Wow I really appreciate how you recommend good quality ingredients. I never would've bought that guiseppe giusti vinegar but it is life changing

Wow this is so DELICIOUS i just had leave a comment when i normally dont do this. Thank you so much!

Omg, that's crack. I wasn't having salad for dinner tonight until I made the dressing and now I'm having salad for dinner.  Can I just dip bread in it? No. Restrain yourself. ;-)

Thank you Nisha! 😊

Nisha! You are such an inspiration! I’m always clicking on Rainbow Plant Life recipes that are extra special and full of flavor🙏🏼 Thank you!!!

I made this Creamy Balsamic Vinaigrette today and it was delicious! Looking forward to having it again! Thank you!

Simply DELICIOUS!!
Thank You for another yummy recipe😊

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Creamy Balsamic Vinaigrette

Creamy Balsamic Dressing

Creamy Balsamic Vinaigrette

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