Batter Licker

December 28, 2010

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.

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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.


  1. I have never thought about putting Greek yogurt in a dressing, but I am so excited to try this! I love making my own salad dressings and this is different than my usual garlic vinaigrette. Greek yogurt is one of my favorite things, so I can only imagine how good it will be in a salad dressing!!

    Comment by Tattoo Removal — January 3, 2011 @ 6:21 pm

  2. Greek yogurt’s a great way to mix it up. Hope you enjoy it!

    Comment by Kristen — January 4, 2011 @ 8:12 pm

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