Creamy Honey Balsamic Dressing – this is what you’ve been missing in your life. This dressing is thick, rich and indulgent, but it’s full of healthy ingredients without a single gram of refined sugar. Have you ever read the list of ingredients on those bottles in the salad dressing aisle at the super market? It amazes me how many chemicals they can fit into one of those small bottles. Besides that, not a single one of those dressings can compare to the taste of homemade.
It’s remarkably easy to make your own salad dressing. If you’ve never tried making salad dressing from scratch this Creamy Honey Balsamic Dressing is the one to get you started. It’s a perfect balance of savory and sweet, and reminds me of the dressing they serve at my favorite Italian restaurant. Just a few simple ingredients and a whisk are all you need to transform even the plainest salad into a delightful meal.
Creamy Honey Balsamic Dressing
makes about 1 1/2 cups of dressing
5 small cloves of garlic, grated (I used my microplane grater)
3 Tablespoons plus 1 teaspoon plain Greek yogurt
1 Tablespoon honey
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 cup balsamic vinegar
3/4 cup extra virgin olive oil
Place all ingredients except olive oil in a medium sized mixing bowl. Stir vigorously with a wire whisk until combined. Slowly add the olive oil, whisking as you pour. Pour over your favorite salad and serve immediately. Store leftovers in an airtight container (such as a repurposed pasta sauce jar with a tight fitting lid). Shake well before using. Store in the refrigerator for up to three days.
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This was tasty, but did not turn out the same color as the photo. Mine was a brownish color – I think due to the balsamic vinegar. I was hoping for something more creamy, but it was very good with our fresh grown salad greens.