I’m chin-deep in home renovations right now. So I apologize in advance for the lack of recipes over the past week. I have a few recipes written, but just haven’t had time to edit photo and finish getting my recipes loaded. Don’t even get me started about my Stonyfield trip from the other weekend (although it feels like it was months ago). I have so much I want to share, but no time to do it. Hopefully, I’ll be sharing a short video and a boatload of info next week. Today, I’m excited to share with you a recipe that I created using Stonyfield Plain Yogurt.
Lately, I’ve had a thing for Greek salads. I don’t know what it is but I can’t stop making them. Anytime I entertain I find myself making a Greek salad. Some days I make an oil based Greek salad dressing but most of the time I find myself making this Creamy Greek Salad Dressing.
My secret ingredient for this creamy salad dressing is plain organic yogurt! It gives the perfect creamy texture. I always have all the ingredients on hand and can whip this dressing up within 5 minutes! That’s it. I simply blend all the ingredients in a food processor and then pour it Into my salad shaker. If I have time earlier in the day before dinner I’ll make it the refrigerate it until I need it. If not, I whip it up while I’m cooking dinner. Easy as that!
How do you store homemade salad dressing?
I like to store the dressing in an airtight container like this OXO little salad dressing shaker. I can use it over the course of 3 days. That’s the longest I normally keep homemade dressing. You probably could keep it longer but I never want to take the chance. Better to be safe then sorry, right? Any container with a lid will do. Remember, always store it in the refrigerator!
And let’s talk about this gorgeous bowl. I ordered it off Wayfair. It’s the most amazing big entertaining salad bowl and holds a lot–like one huge Costco-size container of spring mix plus tons of veggies. I’ve recently decided that it will be my new fruit bowl at the new house, and then when I entertain it will be my new big family-style salad bowl!
I’ve always been a big fan of online ordering and more so once my son was born. Let’s get real. I hate spending 10 minutes just trying to get him in his car seat. Then after I’ve negotiated with the pint-size peanut I get to look forward to doing the same thing again once we leave the place we were shopping. Wayfair for the win! They have everything!
Some people find making salad dressings daunting. Others find it easy. I’m here to show proof that you can make your own salad dressing and make it in minutes. Did you know that the main ingredient in almost all commercial salad dressings you buy at the grocery store consist of water. Yep, that is one expensive bottle of flavored water!
Now don’t get me wrong I love quite a few store bought salad dressings, but I try to keep it simple and make my own. Plus it leaves more room in my refrigerator for food to cook with! If your hoping to dabble into homemade salad dressing I invite you to try my recipe for creamy Greek salad dressing.
Oh and I just had to share the cutest photo ever… my food stylist on set with me during the photo shoot. This is real life guys. I’m constantly keeping an eye on him plus trying to style and shoot before
Godzilla he tries to sneak food or even better style my shoot with his toys. This has been my setup at our short-term rental while we renovate our home. I can’t wait to get in our new house (this is just one of the many reasons I can’t wait)!
Creamy Greek Salad Dressing
- 3 tablespoons red wine vinegar
- 1 teaspoon minced garlic in water
- 2 teaspoons dried oregano
- 2 teaspoons Dijon mustard
- ¼ cup tomato basil feta
- ¼ cup mayonnaise
- ½ cup plain Stonyfield yogurt
- 2 tablespoons olive oil
- ¼ teaspoon Greek seasoning
- ½ teaspoon dried dill
- In a food processor combine all the ingredients. Blend well for 20 seconds.
- Pour into a jar with a lid on it. Use immediately or refrigerate and store for up to 3 days.
- Use this dressing on salad, chicken, rice, pasta... the possibilities are endless!
- Use regular yogurt, not Greek, for maximum pourability.