creamy honey-garlic-dijon vinaigrette with chopped romaine
To turn my ultimate shrimp cocktail from an appetizer into a dinner entree, I whipped up this simple salad. By jazzing up a fresh vinaigrette with some Greek yogurt, I turned it into a creamy yet light and tangy salad dressing that tastes refreshing and pairs well with most seafood. Topped it with some grated Parmesan for a little salty texture, and this salad is good to go.
And for what it’s worth, I expect adding a little Greek yogurt to most other vinaigrettes would create a delectably creamy variation from the norm.
Creamy Honey-Garlic-Dijon Vinaigrette
Makes 1 c. (enough for 8 c. chopped lettuce, or about 4 servings of salad)
2 Tbsp. fresh lemon juice (about 1 large lemon)
4 oz. Fage Greek yogurt
2 Tbsp. to 1/4 c. olive oil
2 Tbsp. Dijon mustard
1 to 2 Tbsp. honey
salt and black pepper to taste
1/2 tsp. garlic powder
6 to 8 c. romaine lettuce, chopped
grated Parmesan for sprinkling
Mix lemon juice, Greek yogurt, 2 Tbsp. olive oil, Dijon, 1 Tbsp. honey, and garlic powder until olive oil is well combined with the other ingredients. If desired, whisk in another 2 Tbsp. olive oil and 1 Tbsp. honey. Season to taste with salt and pepper. Toss with 6 to 8 c. chopped romaine lettuce, top with a sprinkling of Parmesan, and serve with shrimp cocktail.