Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Green Goddess Dressing
• Green Goddess Dressing Recipe Ingredients
• Adaptations/Variations
• How to Make It
• More Dressing & Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I shared recently that I’ve been making a lot of buddha bowls lately, and this Green Goddess Dressing recipe has been getting a workout because it’s one of my favorite sauces for bowls!

I’ve tried a few variations of Greek Goddess dressing, but this version with Greek yogurt, lemon juice, capers, and fresh herbs hits the spot perfectly. SO delicious!

Why You’ll Love Green Goddess Dressing

• A little hit of protein – With Greek yogurt as the creamy base, you get a bonus boost of probiotics and protein.
• Super easy to make – Just blend all of the ingredients together. Done and done!
• DELICIOUS! This Green Goddess Dressing tastes amazing. What’s not to love?!

Green Goddess Dressing Recipe Ingredients

• Greek yogurt – I like to use whole-milk Greek yogurt for the richest, creamiest Green Goddess Dressing.
• Lemon juice – From one juicy lemon.
• Scallion – Also known as green onions! You’ll need just one or two, diced.
• Garlic – One small clove, peeled. Love the flavor fresh garlic adds!
• Capers – For a salty, umami kick. Necessary.
• Parsley – My favorite herb, I had to include it in my Green Goddess Sauce recipe.
• Tarragon – A signature ingredient in most Green Goddess recipes.
• Dill – I just love the flavor of fresh dill, so I use it liberally here.
• Salt & pepper – To highlight all of those amazing flavors!

Adaptations/Variations

• You can swap sour cream for the Greek yogurt if that’s all you have.
• For a vegan Green Goddess Dressing, use a vegan yogurt or vegan sour cream.

How to Make It

Just add it all to a mini food processor or high-speed blender and puree! Taste and add more salt and pepper, if you like. That’s it!

I hope you’re as obsessed with this Green Goddess Dressing as we are! It’s so good on salads, for dipping fresh or roasted veggies, and of course on grain bowls.

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Green Goddess Dressing

A vibrant, zippy dressing that's herb-forward, creamy, and absolutely delicious! Use it on salads, for dipping veggies, on grain bowls, and more.

Servings 8

Calories 18kcal

Author Kare

Ingredients

• 3/4 cup Greek yogurt I use whole milk yogurt
• 2 tablespoons fresh lemon juice
• 1 scallion/green onion diced [about 1 heaping tablespoon]
• 1 small clove garlic peeled
• 1 tablespoon capers drained
• 1/2 cup fresh parsley packed
• 1 tablespoon fresh tarragon leaves 10-12 leaves
• 1 tablespoon fresh dill doesn't have to be exact
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• Place the yogurt, then all of the rest of the ingredients into a small food processor or high-speed blender (like a Vitamix).
• Blend until completely pureed.
• Taste and add more salt and pepper to your liking.

Nutrition

Serving: 2tablespoons | Calories: 18kcal | Carbohydrates: 2g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 110mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg

More Dressing & Sauce Recipes

• Homemade Thousand Island
• Homemade Tartar Sauce
• Simple Vinaigrette
• Homemade BBQ Sauce
• Honey Mustard Sauce

The post Green Goddess Dressing appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Recipe
• Fruit Salad Dressing Recipe Ingredients
• How to Make It
• Tip for Success
• Ideas for Serving This Dressing for Fruit Salad
  • Summer Fruit Salad
  • Autumn Fruit Salad
  • Winter Fruit Salad
  • Berry Fruit Salad
  • Holiday Fruit Salad

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first created this fruit salad dressing recipe when I needed to dress my Summer Fruit Salad. I wanted luscious and creamy but also something that really elevated the fruit.

I’ve noticed that a lot of people aren’t necessarily on the hunt for fruit salad, but they do sometimes want to find a fruit salad dressing! And considering this creamy dressing isn’t just great on summer fruits but it’s excellent on strawberries, blueberries, apples, and more, I thought I’d create a post just for this fruit salad dressing so that it can really shine on its own.

Be free little dressing recipe!

Why You’ll Love This Recipe

• It’s super simple and easy. Just 3 ingredients and 5 minutes to make!
• So tasty – something about the creamy yogurt + brightness of the lemon + kiss of vanilla + the tiny crunch of poppyseeds is irresistible!
• Make-ahead – Super easy to whip up and then keep in the fridge until it’s time for brunch or the like.

Fruit Salad Dressing Recipe Ingredients

• Yogurt – I like to grab a tub of vanilla yogurt for this fruit salad dressing. If you don’t have vanilla yogurt on hand, you can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.
• Lemon – You’ll need the zest and the juice. When I’m using citrus zest, I like to buy organic fruit.
• Poppyseeds – Just a teaspoon! You’ll find poppyseeds in the spices and baking aisle of most grocery stores.

How to Make It

Just mix the ingredients together in a small bowl and pour it over some fresh fruit! Easy peasy.

Tip for Success

• You can make this fruit salad dressing up to 3 days ahead of time. Just mix together, place in an airtight container, and plop it in the fridge until you’re ready to mix it up with some fruit.

Ideas for Serving This Dressing for Fruit Salad

Summer Fruit Salad

• Toss with pineapple, melon, grapes, nectarines, plums, and blueberries.

Autumn Fruit Salad

• Mix with apples, pears, and grapes. Top with chopped pecans. Yummy with a pinch of cinnamon and nutmeg mixed in too.

Winter Fruit Salad

• Place segmented oranges, kiwis, and pomegranate arils in a large bowl and top with dressing. Mix.

Berry Fruit Salad

• Mix with strawberries, raspberries, blueberries, and blackberries. Great with some chopped fresh mint too.

Holiday Fruit Salad

• Toss together red and green fruits like strawberries (if you can find them in the winter), raspberries, red apples, pomegranate arils + kiwi fruit and green grapes. Mix with fruit salad dressing.

I hope you love this fruit salad dressing as much as we do! It’s creamy and easy and especially good on strawberries and summer fruits.

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Lemon Poppyseed Fruit Salad Dressing

A super easy, lemony fruit salad dressing recipe that elevates any fruit salad! With a lemon juice, poppyseeds, lemon zest, and a kiss of vanilla. So delicious!

Course Salad

Keyword creamy fruit salad dressing, fruit salad dressing, lemon dressing, lemon poppyseed fruit salad dressing, poppyseed dressing

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 tablespoons

Calories 20kcal

Author Kare

Ingredients

• 2/3 cup vanilla yogurt* about 5 ounces
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons fresh lemon juice from one medium lemon
• 1 teaspoon poppyseeds

Instructions

• In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
• Pour over cut fruit and toss gently to coat each piece.

Notes

Vegan option:

Substitute a dairy-free/vegan vanilla yogurt. 

*Substitution info:

You can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.

Nutrition

Serving: 2tablespoons | Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 0.1mg

The post Lemon Poppyseed Fruit Salad Dressing appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Greek Mosaic Salad
• Greek Mosaic Salad Recipe Ingredients
• How to Make It
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Have you seen mosaic salads? They’re so pretty! So far I’ve seen melon mosaic salad (or “Tetris salad”) like this, this and this, and that presentation is just *chefskiss* perfect. Love.

I knew I wanted to bring that mosaic concept to a different type of salad. I originally wanted to do something that was fall-inspired, like apple, pear, and cheddar (and that’s still swirling in my brain), but when I was eating a Greek salad at a restaurant recently, it all clicked for me. The ingredients in horiatiki-style Greek salad would be PERFECT arranged mosaic-style!

So I got to work, settling pretty quickly on cherry tomatoes nestled into squares secured by feta, cucumber, and green bell pepper squares.

Then I scattered on some Kalamata olives, red onions, fresh herbs, and a simple oregano olive oil dressing. Gah, love at first sight (and then more love at first bite!)

Why You’ll Love Greek Mosaic Salad

• Crowd-pleaser: There’s no way this mosaic Greek salad won’t impress!
• Unique spin on a classic horiatiki-style Greek salad: Horiatiki Greek Salad is made simply with veggies and a straightforward dressing; no lettuce involved. It’s the perfect style of salad for the mosaic treatment!
• Surprisingly easy: This Greek salad isn’t just easy to put together, it’s really not fussy. No need to be precious about it and get the squares exact; it’s going to look amazing no matter what!

Greek Mosaic Salad Recipe Ingredients

• Red onion – You won’t need much onion; just enough to thinly slice and arrange over the top. I like to soak the onion in ice water to help mellow it out.
• Cucumber – I use one large English cucumber for this mosaic Greek salad. You can use different types of cucumber if you prefer, just make sure it’s large enough to cut into cubes.
• Green bell pepper – One large one with flat, even sides if you can find it.
• Feta cheese – You’ll want a block of solid feta. Blot it with a paper towel to help sop up some of the moisture.
• Cherry tomatoes – Try to find some cherry tomatoes that are smaller in size, or you can cut them in half.
• Kalamata olives – Just a few, halved and scattered across the top.
• Dressing – Just olive oil, red wine vinegar, dried oregano, and kosher salt.
• Fresh oregano and/or or mint leaves – Arrange on top to make it extra pretty.
• Bonus: I don’t have these in pics or ingredients but a few capers scattered along the top will never hurt!

Tips for Success

• Cut everything into roughly the same size cubes. I go for about 3/4-inch.
• To prep ahead, cut up your feta and veggies then store them separately in an airtight container in the fridge (bell pepper and onion can flavor the other ingredients if stored together). Assemble right before serving.

I hope you love this fun spin on Greek salad! It’s one of my favorite recipes I’ve created lately. I’ve always loved a horiatiki Greek salad, and I think the mosaic presentation brings it to the next level!

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Greek Mosaic Salad Recipe

Sweet cherry tomatoes are nestled in between squares of cool cucumbers, crisp green bell peppers, and creamy feta cheese. Drizzle with a simple red wine viniagrette, top with red onion, Kalamata olives, and fresh herbs and dazzle your guests!

Keyword greek mosaic salad, horiatiki greek salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 209kcal

Author Kare

Ingredients

• 1/4 small red onion, thinly sliced soaked in ice water for 15 minutes
• 1 English cucumber
• 1/2 large green bell pepper
• 4 ounces feta cheese in block form; drained
• 1 cup small cherry tomatoes if large, you can cut them in half
• 10-12 kalamata olives halved
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/8 teaspoon kosher salt
• 10-15 fresh oregano or mint leaves optional

Instructions

Soak the onions

• Thinly slice the onion and place it in bowl. Submerge it in ice water. Let it soak for 15 minutes. (This helps mellow out the flavor and makes them nice and crisp.)

Cut the veggies & feta

• Meanwhile, cut the four sides off of the cucumber to square it off, leaving some green peel on the corners for color. Cut into roughly 3/4-inch cubes.
• Cut the sides off of the green pepper, as large as possible. Square the edges then cut each piece into 3/4-inch wide squares.
• Cut the feta into approximately 3/4-inch squares.

Arrange the salad

• On a large rimmed platter, arrange the cucumber, feta, and bell peppers, leaving room for a cherry tomato here and there.
• Plop the cherry tomatoes into the blank spaces.

Top with onion and olives

• Drain the red onion slices and arrange over the top. Scatter the Kalamata olive halves over the top, too.

Add the dressing

• In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and 1/4 teaspoon kosher salt. Drizzle dressing over the top of the salad.

Garnish

• Sprinkle with a pinch of coarse salt. Decorate with fresh oregano or fresh mint if desired.
• To serve, use a flat server or large serving spoon and scoop salad pieces onto a plate or into bowls.

Notes

Serves 4 as a side or 2 as a main dish.

To store leftovers, wrap the platter tightly with plastic wrap and refrigerate for up to 3 days. I’ve also simply moved the ingredients into a storage bowl for easier storing (even if the mosaic presentation is lost!)

Nutrition

Serving: 1cup | Calories: 209kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 559mg | Potassium: 267mg | Fiber: 2g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 24mg | Calcium: 173mg | Iron: 1mg

The post Greek Mosaic Salad appeared first on Kitchen Treaty.

I especially love the maple dijon dressing on this butternut squash salad. Oftentimes, I’ll make a version of this dressing with lemon, but for this salad, I wanted to use a different citrus flavor that feels more wintery, so I went with mild, sweet orange juice. It’s perfect!

Table of Contents

• Why You’ll Love This Roasted Butternut Squash Salad
• Ingredients
• Adaptations/Variations
• How to Make Roasted Butternut Squash Salad
• Tips for Success
• More Fall & Winter Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

Why You’ll Love This Roasted Butternut Squash Salad

This is one of those versatile salads that works equally well as a side for a family dinner, a hearty main dish for lunch, or a special occasion salad (I’m making this one for Thanksgiving!)

I set out to create a salad that had all of the elements you want: Some acidity and zip from the dressing, creamy saltiness from the feta, sweet roasted squash, and welcome crunch from the pepitas. Oh, and the chewy sweetness of dried cranberries is a win, too!

Not only does this butternut squash salad taste terrific, it’s really pretty to look at, too. Perfect fall colors!

Ingredients

• Butternut squash – I love this sweet, creamy, and prolific squash, but you could actually substitute another winter squash or pumpkin if you like.
• Olive oil – For roasting the squash.
• Salt & pepper – Also for roasting the squash.
• Pepitas – Also known as hulled pumpkin seeds, pepitas add a bit of color and crunch. I love to toast them first to enhance the flavors and crunch.
• Baby spring greens mix
• Spinach – I like to add spinach to the mix for the added nutrients and variety. You can use more spring greens, though, if you prefer.
• Apple – The crisp, crunchy sweetness provides the perfect seasonal counterpoint to the butternut squash. Fuji, Honeycrisp, or another sweet crisp apple are recommended.
• Feta cheese – Crumbled.
• Dried cranberries – For some added color and sweetness.
• Orange maple dijon vinaigrette – Olive oil, red wine vinegar, orange juice, pure maple syrup, Dijon mustard, fresh garlic, salt and pepper.

Adaptations/Variations

• Dairy-free/vegan butternut squash salad: Simply leave out the feta cheese or sub in a dairy-free/vegan alternative.
• Swap out the pumpkin seeds for toasted hazelnuts or pecans, if you prefer. Both are also delicious!

How to Make Roasted Butternut Squash Salad

First, you’ll roast the butternut squash. Toss the squash cubes with olive oil, salt, and pepper, and spread on a baking sheet in a single layer. Roast until soft and golden brown on some of the sides.

Meanwhile, toast your pepitas in a dry skillet. Just add them to the skillet and cook on medium, stirring frequently, until they begin to toast and smell fragrant.

Next, whip up the salad dressing in a small bowl or mason jar.

It’s time to assemble your salad! Add the greens to a large bowl along with half of the butternut squash, half of the apple, and half of the feta. Add half the dressing and toss to distribute it well.

Top with remaining butternut squash, apple, and feta. Add the pepitas and dried cranberries, then drizzle the remaining dressing over the top. And serve!

Tips for Success

• Don’t burn your pepitas! Remove them from the heat before you think you need to, so they don’t over-toast. They’ll toast a bit more after you’ve removed them from the heat.
• If you’re not going to serve it right away, toss your apples in some fresh lemon juice. That will help keep them from browning.

I hope this roasted butternut squash salad is a huge winner for you! It’s easily my new favorite salad and it’s a definite must-have for our Thanksgiving menu this year.

More Fall & Winter Salad Recipes

• Simple Fall Salad
• Fall Fruit Salad
• Lemon Garlic Kale Salad
• Winter Kale Salad

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Roasted Butternut Squash Feta Salad Recipe

This easy butternut squash salad recipe hits all the right notes! With creamy caramelized butternut squash, crunchy pepitas, salty feta, tart cranberries, and crisp apples over mixed greens and drizzled with an orange maple vinaigrette. My new favorite salad!

Course Main Course, Salad, Side Dish

Cuisine American

Keyword butternut and feta salad, butternut squash feta salad, butternut squash salad, roasted butternut squash salad, salad with roasted butternut squash

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 574kcal

Author Kare

Ingredients

For the salad:

• 2 cups butternut squash, cubed cut into 1/2-inch chunks; from about 1/3 of a medium butternut squash
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons pepitas pumpkin seeds
• 4 cups baby spring greens mix washed and dried
• 2 cups baby spinach washed and dried; or you can use 2 additional cups of spring greens
• 1 cup diced apple about 1/2 of one medium apple; cut into 1/2-inch pieces; Fuji and Honeycrisp are great or another sweet crisp apple
• 1/3 cup crumbled feta cheese
• 2 tablespoons dried cranberries

For the salad dressing:

• 5 tablespoons olive oil 1/3 cup
• 2 tablespoons red wine vinegar
• 1 tablespoon orange juice
• 1 teaspoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced about 1/2 teaspoon
• 1/4 teaspoon kosher salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste

Instructions

Roast the butternut squash

• Preheat oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Add butternut squash to the baking sheet and drizzle with olive oil, kosher salt, and black pepper. Toss to evenly coat the squash. Roast until soft and slightly golden in color, about 20 minutes. Remove from the oven and let cool a bit.

Toast the pumpkin seeds

• Add the pumpkin seeds to a skillet and cook over medium heat, stirring frequently, until lightly toasted, about 5 minutes. Remove from the heat and set aside.

Make the salad dressing

• In a small bowl, add the olive oil, vinegar, orange juice, pure maple syrup, Dijon mustard, garlic, kosher salt and pepper. Whisk together until smooth. 

Assemble the salad

• Add the greens, half the roasted butternut squash, half the apple, and half of the feta cheese to a large salad bowl. Drizzle with half the dressing and toss until well-distributed.
• Top the salad with remaining butternut squash, apple, feta, toasted pepitas, and dried cranberries. Drizzle with the remaining salad dressing. Serve.

Notes

Meat option:

Add slices of grilled chicken or cooked crumbled bacon. Or both.

Dairy-free/vegan option:

Omit the feta or add crumbled vegan feta. 

Nutrition

Serving: 1g | Calories: 574kcal | Carbohydrates: 30g | Protein: 13g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 199mg | Sodium: 442mg | Potassium: 726mg | Fiber: 8g | Sugar: 16g | Vitamin A: 9609IU | Vitamin C: 53mg | Calcium: 243mg | Iron: 2mg

The post Roasted Butternut Squash Feta Salad Recipe appeared first on Kitchen Treaty.

Table of Contents

• Ingredients for Shallot Vinaigrette
• How to Make It
• More Salad Dressing Recipes

Ingredients for Shallot Vinaigrette

• Olive oil: Extra virgin olive oil has the most flavor, and it’s perfect for vinaigrettes. The higher quality the better, but mid-level is just fine too!
• Lemon juice: Fresh lemon juice helps this dressing pop.
• White wine vinegar: For classic vinaigrette flavor. White vinegar or apple cider vinegar will work, too.
• Shallot: You’ll need just one fresh shallot, minced.
• Dijon mustard & honey: Just a little of each for flavor and its magic emulsifying power.
• Salt & pepper: Every vinaigrette needs S&P. Adjust to your liking.

How to Make It

First, add all of your dressing ingredients to a small bowl, or to a mason jar fitted with a lid.

Then, if using a bowl, whisk everything together until well-blended. If you’re using a mason jar, replace the lid and shake until blended and emulsified.

Dip a lettuce leaf into the dressing and give it a taste. Add more salt and pepper if you like, and you’re ready to dress your salad!

More Salad Dressing Recipes

• Homemade Vinaigrette Salad Dressing
• Creamy Vinaigrette
• Lemon Thyme Vinaigrette
• Homemade Thousand Island
• Honey Mustard Dressing

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Shallot Vinaigrette Recipe

An easy salad dressing with mild onion-y flavor thanks to finely diced shallots. Dijon mustard and a touch of honey round out this perfect vinaigrette!

Keyword shallot vinaigrette

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 343kcal

Author Kare

Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 2 tablespoons diced shallot approx. 1 shallot
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon fine grain sea salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste

Instructions

• Add all of your dressing ingredients to a small bowl or to a mason jar fitted with a lid.
• If using a bowl, whisk everything together until well-blended. If you're using a mason jar, screw on the lid and shake until blended and emulsified.
• Dip a lettuce leaf into the vinaigrette and taste. Add more salt and pepper if desired. Drizzle over your salad.

Nutrition

Serving: 1g | Calories: 343kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 321mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 0.4mg

The post Shallot Vinaigrette Recipe appeared first on Kitchen Treaty.

This fresh and easy Greek pasta salad brings orzo pasta, veggies, olives, and feta together with a Greek vinaigrette, and it’s absolutely divine. One of my fave pasta salad recipes yet!

I love this fresh and easy pasta salad so much. It’s packed with fresh veggies – crisp cucumbers, juicy tomatoes, and crunchy red bell peppers. Fresh mint and parsley add bright flavor. Then there’s the full-of-flavor, Greek-salad inspired vinaigrette with oregano and Dijon mustard.

Oh, and can’t forget the Kalamata olives and salty feta. And tender orzo. Basically this salad is a conglomeration of everything I love. Except the word “conglomeration” is not the tastiest-sounding word, but I’m sure you catch my drift. It’s DELISH.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Greek Orzo Salad
• Ingredients
• Adaptations/Variations
• How to Make Greek Orzo Pasta Salad
• Tips for Success
• More Pasta Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a huge fan of pasta salad, and especially orzo pasta salad. There’s just something about that rice-sized pasta that works so well in a pasta salad, soaking up the flavors around it, adding amazing texture, yet letting the veggies shine.

In the past, I’ve created an orzo chickpea olive salad, an orzo chickpea cherry tomato salad, and an orzo pasta salad with hazelnuts and cherries.

But I’ve been on a massive Greek salad kick this year, so it was time to combine the classic elements of Greek salad with pasta salad, and here we are: Greek Orzo Pasta Salad.

Why You’ll Love Greek Orzo Salad

Well, for one, this salad tastes amazing! It’s so fresh and lively.

It’s also super meal-prep friendly: It’s one of those refrigerator-friendly salads that you can make ahead of time and enjoy all week long as a side dish or easy lunch salad.

It’s also the perfect potluck or BBQ salad. Be prepared for recipe requests!

Ingredients

• Orzo pasta: You’ll want about half a box, or 8 ounces, of orzo.
• Cherry tomatoes: Grape tomatoes will work, too. Cut them in half, or, if they’re large, go ahead and quarter them.
• English cucumber: I love English cucumbers because you don’t have to peel them and they’re always crisp and full of flavor. If you use a standard cuke, you’ll want to peel it first. Persian cucumbers are great in this, too!
• Red bell pepper: Feel free to substitute orange or yellow if you like. Bonus: An even MORE colorful Greek pasta salad!
• Feta: I love the salty and creamy notes feta adds to the mix. It also doesn’t get more Greek than that!
• Kalamata olives: Grab the already-pitted ones to make it easier on yourself.
• Parsley & mint: Fresh herbs add so much flavor and pretty color.

For the dressing:

• Extra-virgin olive oil
• Red wine vinegar: White wine vinegar or champagne vinegar will also work.
• Dijon mustard: Adds flavor and emulsifies the dressing.
• Garlic: Finely mince it, or use a Microplane zester to get it extra fine.
• Oregano, salt, & pepper

Adaptations/Variations

• Add 1/2 teaspoon onion powder (shown in the ingredients photo but not strictly necessary) for a bonus boost of flavor.
• Swap the orzo for a straight-up Greek pasta salad: You don’t have to use orzo if you can’t find it or don’t want to! Any small or medium pasta shape will do. Small shells or rotini are especially good.
• Vegan option: Omit the feta cheese. This salad is still delicious without it! You might want to add a pinch or two extra of salt, or some extra olives, to compensate for it. 
• Gluten-free option: Use gluten-free orzo pasta. 

How to Make Greek Orzo Pasta Salad

First, you’ll want to cook the orzo so that it has time to cool.

Next, mix together the vinaigrette. I love the shortcut of mixing the vinaigrette right in the bottom of the salad bowl. Less dishes!

Then, add the veggies, feta, olives, and herbs to the bowl along with the cooled orzo.

From there, toss everything together. You’re done!

Tips for Success

• For the flavors to really meld, place your Greek orzo pasta salad in the fridge for 30 minutes before serving.
• You can make this salad up to 4 days ahead of time. Just store it in an airtight container in the fridge and give it a quick stir to freshen it up before serving. I might sprinkle a few extra fresh herbs on top right before serving too, just to make it look extra pretty.

More Pasta Salad Recipes

• Classic Creamy Macaroni Salad
• Chickpea Orzo Salad with Olives & Capers
• Cherry Tomato Chickpea Orzo Salad
• Pea Pesto Pasta Salad
• Cherry Hazelnut Orzo Salad

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Greek Orzo Pasta Salad Recipe

The perfect combo of pasta salad + Greek salad! Fresh, crisp veggies pair up with tender pasta, fresh herbs, salty Kalamata olives, and creamy feta plus a full-of-flavor Greek vinaigrette.

Keyword greek orzo salad, greek pasta salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 207kcal

Author Kare

Ingredients

For the salad:

• 8 ounces orzo pasta about 1 1/3 cups
• 1 cup cherry tomatoes halved
• 1/2 English cucumber chopped; about 1 cup
• 1/2 red bell pepper diced; about 1 cup
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives sliced
• 2 tablespoons fresh parsley minced
• 2 tablespoons fresh mint minced

For the Greek vinaigrette:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove minced or finely grated
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• Cook the orzo pasta according to the package instructions. Drain and let cool. If you're in a hurry, you can rinse it with cold water to cool it, but I prefer not to rinse if it I can avoid it.
• Make the Greek vinaigrette right in your salad bowl. Whisk together the dressing ingredients in a large bowl until emulsified.
• Add the tomatoes, cucumber, bell pepper, feta, olives, parsley, and mint to the bowl.
• Add the cooled orzo to the bowl.
• Stir gently but thoroughly, coating all of the ingredients with the vinaigrette.
• Serve immediately, or, for best flavor, chill for at least 30 minutes to allow the flavors to melt together.

Notes

Vegan option: 

Omit the feta cheese. This salad is still delicious without it! You might want to add a pinch or two extra of salt, or some extra olives, to compensate for it. 

Gluten-free option:

Use gluten-free orzo pasta. 

Nutrition

Serving: 1g | Calories: 207kcal | Carbohydrates: 24g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 331mg | Potassium: 174mg | Fiber: 2g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 1mg

The post Greek Orzo Pasta Salad Recipe appeared first on Kitchen Treaty.

Peppery arugula, juicy-sweet strawberries, creamy goat cheese, crunchy pistachios, and tangy quick-pickled shallots join together in an epic green salad that I’ve been eating all summer long.

Whether you’re looking for a summertime green salad to serve the family or a party-worthy side, this strawberry, arugula, and goat cheese salad fits the bill. I love it as a side dish, but it’s honestly perfect as a light meal, too. I constantly crave this strawberry arugula salad!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Arugula vs. Rocket
• Adaptations/Variations
• How to Make Strawberry, Arugula, & Goat Cheese Salad
• More Green Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I love strawberries in more savory applications, like this strawberry caprese salad, or this strawberry salsa, or even in these brie and strawberry grilled cheese sandwiches!

I knew I wanted to make a strawberry and arugula salad, because I’ve been craving good green salads, plus arugula’s peppery flavors pair SO well with strawberries. I wanted to bring in all the elements of a good salad – crisp greens, a bit of sweet, creaminess from the goat cheese, crunchy pistachios, and a simple but full-of-flavor vinaigrette.

I threw together this strawberry arugula salad, and it was a winner right out of the gate!

Ingredients

• Arugula – I get the prepackaged baby arugula. It’s perfect (and easy!)
• Strawberries – Fresh strawberries, hull removed, then sliced lengthwise.
• Goat cheese – Plain chèvre is the perfect creamy touch in this salad.
• Pistachios – Salted pistachios add protein, crunch, and pretty color.
• Salt & pepper
• Quick-pickled shallots
• White wine vinaigrette

For the quick-pickled shallots:

• Shallot – just a medium one, sliced as thinly as you can.
• White wine vinegar
• Honey – I like using honey as a sweetener, but you can also sub in granulated sugar.
• Kosher salt

For the vinaigrette:

• Olive oil – I prefer extra-virgin for salads, but you can’t lose by just using your favorite.
• White wine vinegar – Use the vinegar from the quick-pickled shallots for the most flavor.
• Honey – Just a bit to sweeten the dressing and help it to emulsify (mix together). You can use granulated sugar if you prefer.
• Freshly ground black pepper

Arugula vs. Rocket

Have you ever heard of “rocket” in reference to a leafy green? If not, well, now you have! It’s what they call arugula across the pond in the United Kingdom, Australia, and elsewhere in the world. In fact, while it might be called “arugula” in North America, it’s really more commonly known as rocket throughout the rest of the world. (source)

The scientific name for arugula is Eruca sativa. The word “rocket” comes from “eruca,” and rocket can also be called roquette, rocket, garden rocket or rocketsalad. OR it can be called arugula! (source) Whatever you call it, these pungent and peppery greens are easy to grow, packed full of micronutrients, and are delicious to boot.

Adaptations/Variations

• If you’re shorter on time, you can leave out the quick-pickled shallots, or simply dice some to add to the dressing if you still want that shallot taste.
• Crumbled feta is a great sub for the goat cheese.
• Vegan/dairy-free version: I’ve been meaning to try this recipe for Vegan Goat Cheese. If you’re eating vegan and/or avoiding dairy, this recipe looks like the perfect solution!

How to Make Strawberry, Arugula, & Goat Cheese Salad

First, start pickling your shallots by placing your thinly sliced shallot in a small bowl. Warm the vinegar, honey, and salt and pour it over the shallots. Set it aside to “quick pickle” while you assemble the rest of your ingredients.

Layer the arugula and strawberries in a large bowl. Crumble on the goat cheese, then top with the pistachios.

After about 20 minutes of “pickling,” pull the shallots out of the vinegar mix (which you’ll keep for the vinaigrette). Top the salad with the shallots.

Make the vinaigrette by whisking together some of the vinegar from the shallots, olive oil, honey, and salt and pepper.

At this point, you can pour the vinaigrette right over the salad and serve it, or, what I like to do is pour about half the vinaigrette on, toss it, arrange a few extra strawberries, shallots, and pistachios over the top, and then pour on the remaining vinaigrette before serving.

More Green Salad Recipes

• Lemon-Garlic Kale Salad
• Massaged Kale & Chickpea Salad
• Simple Fall Green Salad
• Grilled Halloumi & Peach Salad
• Buffalo Chickpea Salad
• Cobb Salad

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Strawberry, Arugula, & Goat Cheese Salad Recipe

I'm obsessed with this salad! Peppery arugula is the base for sweet strawberries, creamy goat cheese, tangy shallots, and salty pistachios. This colorful salad is full of flavors and textures and honestly just might be the ultimate summer salad!

Course Salad, Side Dish

Keyword arugula strawberry salad, rocket salad recipe, strawberry arugula and goat cheese salad, strawberry arugula salad, strawberry rocket salad

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 273kcal

Author Kare

Ingredients

Quick Pickled Shallots

• 1 shallot thinly sliced
• 1/4 cup white wine vinegar
• 2 teaspoons honey or granulated sugar
• 1/2 teaspoon kosher salt

Salad

• 5 ounces arugula leaves about 7 cups; loosely packed
• 2 cups strawberries sliced
• 3 ounces goat cheese crumbled
• 1/4 cup salted pistachios
• salt & pepper

White Wine Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons vinegar from shallots
• 1 teaspoon honey
• 1/8 teaspoon freshly ground black pepper

Instructions

• First, make the quick-pickled shallots. Thinly slice the shallot and put it in a small bowl or jar. To a small saucepan, over low heat, add the white wine vinegar, 2 teaspoons honey, and 1/2 teaspoon salt. Heat just until it comes to a simmer, then pour it over the shallots. Press down/stir the shallots to make sure they're submerged, then set aside.
• Assemble the salad. Add the arugula to a large bowl, and top with the strawberries, goat cheese, and pistachios. Reserve some of the toppings to arrange over the salad as garnish, if desired.
• Once the shallots have marinated for 20 minutes, pull them out of the vinegar (keep it for the dressing) and arrange on the salad.
• Make the vinaigrette. To a small bowl or jar, add the olive oil, 2 tablespoons of vinegar from the shallot mixture, honey, and black pepper. Whisk together until emulsified.
• Pour half of the vinaigrette over the salad and toss the salad until well-incorporated. Arrange any remaining toppings over the salad as garnish, if you wish. Drizzle the remaining vinaigrette over the top.
• Sprinkle of a pinch of salt over the salad and some freshly ground pepper, if desired. Serve immediately.

Notes

Serves 4 as a side or 3 as a main course. 

Make-ahead tips: You can make the shallots ahead of time and refrigerate them. You can also make the vinaigrette ahead of time, and refrigerate that. To make the entire salad ahead of time, add the arugula, strawberries, goat cheese, and shallots to a large bowl and cover tightly, storing separately form the vinaigrette. I would only go up to about 4 hours ahead of time, though, much longer than that and the strawberries will start to get soggy. Add the pistachios at the last minute to retain the crunch.

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 14g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 10mg | Sodium: 381mg | Potassium: 334mg | Fiber: 3g | Sugar: 10g | Vitamin A: 960IU | Vitamin C: 48mg | Calcium: 101mg | Iron: 2mg

The post Strawberry, Arugula, & Goat Cheese Salad Recipe appeared first on Kitchen Treaty.

When you’re looking for a straight-up, classic, no-frills pasta salad, this is the best macaroni salad for the job!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Macaroni Salad Adaptations/Variations
• How to Make Macaroni Salad
• Tips for Success
• More Pasta Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I created this recipe a handful of years ago, when we were knee-deep in strange COVID times. And by “created” I mean I wanted to replicate deli-style, classic, creamy macaroni salad in all its glory.

Some veggies, but not a lot. Super, duper creamy and flavorful dressing – far from dry. Perfectly al dente pasta, preferably elbow macaroni.

I focused on a flavorful dressing and just a few crunchy but not dominant veggies. I hit on this combo and stopped there. I’ve made this SO many times since then, and have shared it with others who have requested it. It was past time to share it here!

Ingredients

• Elbow macaroni – Go with the classic, nothing else will do! Okay, so you can absolutely use a different medium pasta. Penne, rotini, bow tie. But I am very, very partial to elbow macaroni for this creamy pasta salad.
• Red onion – I like the mild taste and the color that some finely diced red onion adds to this macaroni salad.
• Celery – Cut small, for a bit of flavor and crunch.
• Red bell pepper – Adds some more pretty color and the fresh crunch is delicious!
• Parsley – You can stir some in, or garnish the top. Your choice!
• Dill pickles & juice – Dice up some dill pickles. It’s necessary! Plus, some juice from the jar adds tangy flavor to the creamy dressing.
• Mayo – Real, whole, full fat mayo
• Yellow mustard – Straight up classic mustard, please! Though I’d imagine Dijon would add nice flavor too.
• Sugar – I know, an odd ingredient for macaroni salad! But this adds a touch of sweetness to the dressing that makes this salad taste like the deli classic.
• Salt & pepper – Adjust to your taste.

Macaroni Salad Adaptations/Variations

• This salad is easily made vegan by subbing a vegan mayo.
• Make it gluten-free by using a gluten-free pasta. I love brown rice pasta for pasta salads.
• Add more veggies if you like. I won’t judge! Cucumbers, peas, blanched broccoli, carrots … whatever you like!
• Add cubes of cheese, beans, or salami for a heartier pasta salad.

How to Make Macaroni Salad

It’s super easy to make. Just cook your pasta, let it cool, chop your veggies, add your dressing, and toss it all together!

Tips for Success

• Salt your pasta water. It’s true, it does add more flavor to pasta!
• Cook your pasta al dente. If your pasta is overcooked, your macaroni salad can end up being a bit mushy.

More Pasta Salad Recipes

• Israeli Couscous & Green Lentil Salad
• Pea Pesto Pasta Salad
• Orzo Chickpea Pasta Salad with Olives
• Orzo Salad with Chickpeas & Cherry Tomatoes
• Peanut Noodle Salad

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Creamy Macaroni Salad Recipe

Classic, creamy macaroni salad with a mayo-based dressing! This traditional macaroni salad is exactly what you think of when you picture macaroni salad.

Keyword classic pasta salad, creamy pasta salad, easy pasta salad, macaroni salad, pasta salad with mayo

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 411kcal

Author Kare

Ingredients

• 8 ounces elbow macaroni about 2 cups
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon dill pickle juice
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 red bell pepper, diced about 3/4 cup
• 1/4 red onion, diced about 1/4 cup
• 1 celery stalk, diced about 1/2 cup
• 2 tablespoons finely diced dill pickles
• 2 tablespoons minced parsley for garnish [optional]

Instructions

• Cook the pasta to al dente, according to package directions. Drain and set aside to cool.
• In a medium bowl, add the mayo, mustard, dill pickle juice, sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir together until well-combined. Add the macaroni along with the diced veggies and pickles. Toss until the macaroni and veggies are evenly coated. Taste and add more salt and pepper if you feel it's needed. Garnish with parsley if desired.
• Store in an airtight container in the refrigerator for up to 3 days.

Notes

Vegan option:

This salad is easily made vegan by subbing a vegan mayo.

Gluten free option: 

Make it gluten-free by using a gluten-free pasta. I love brown rice pasta for pasta salads.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 32g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 544mg | Potassium: 155mg | Fiber: 2g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 15mg | Calcium: 22mg | Iron: 1mg

The post Classic Creamy Macaroni Salad Recipe appeared first on Kitchen Treaty.

From a kale Caesar with a vegetarian twist to a hearty one with crunchy almonds to a Cobb-inspired kale salad with roasted butternut squash, hard-boiled eggs, and crisp apples, these salads will power you up!

All hail kale!

Lemon Garlic Kale Salad with Almonds

This salad is SO tasty! Toss ribbons of leafy kale with lemony, garlic-infused olive oil, a generous amount of crunchy toasted almonds, and optional parmesan cheese. It's a great option for meal-prepping or serving as a holiday side. Plus, you can make it ahead of time!

Get the recipe

Winter Kale Salad

This salad is perfect for winter as it's loaded with roasted butternut squash, avocado, baby kale, and cranberries. You can make it your own by adding or removing any of the ingredients based on your preferences.

Get the recipe

Rainbow Kale Salad

This salad is like a happy rainbow on your plate! You'll find vibrant kale, crunchy bell peppers, juicy oranges, and more. And don't forget about the protein and crunch from chickpeas, sunflower seeds, and pepitas.

Get the recipe

Massaged Kale & Chickpea Salad

This 10-minute meal-of-a-salad is such a winner! It starts with kale that's been massaged with creamy avocado, then a simple yet tasty chickpea salad up top, plus more avocado.

Get the recipe

Kale Caesar with Tofu Croutons & Kalamata Caesar Dressing

A unique vegetarian Caesar with protein-rich tofu croutons! With a full-of-flavor (and pretty!) purple kalamata olive dressing and the incredible croutons, you won't miss the bread (or anchovies!) at all!

Get the recipe

The post 5 Kale Salad Recipes for Your Dark Leafy Greens Fix appeared first on Kitchen Treaty.

You’ll love creamy lemon vinaigrette with all the veggies. And you’ll love making it, too! No blender or special equipment needed – just grab a mason jar or a small bowl and a whisk and your dressing’s made.

Table of Contents

• What is Creamy Vinaigrette?
• Why You’ll Love this Creamy Lemon Vinaigrette
• Ingredient Info
• How to Make Creamy Vinaigrette
• Ideas for Serving Creamy Vinaigrette Dressing
• More Salad Dressing Recipes

What is Creamy Vinaigrette?

Just like it sounds, creamy vinaigrette is simply a vinaigrette dressing with a creamy ingredient added and mixed in until it emulsifies, creating a lusciously creamy dressing.

I like sour cream for its thick and rich creaminess and a little big of tangy flavor, but you can also use a small amount of mayo, unsweetened Greek yogurt, or even a drizzle of heavy cream.

Why You’ll Love this Creamy Lemon Vinaigrette

• Whips up in 5 minutes or less
• Tastes so much better than store-bought
• Versatile dressing that can dress up everything from green salads to pasta salads to crudite platters and so much more.

Ingredient Info

• Olive oil: Most all of my salad dressings use extra virgin olive oil. The higher quality the better, but honestly budget-friendly olive oil is delicious too.
• Lemon juice: For bright flavor that contrasts so well with the creamy component of this vinaigrette.
• White wine vinegar: Zingy acidic flavor for the win! White balsamic is great, too. 
• Sour cream: I add quite a bit of sour cream to this creamy salad dressing recipe because if I’m going for a creamy vinaigrette, I want it to be creamy!  
• Honey: Adds sweetness that helps balance the acids, plus honey helps creamy vinaigrette emulsify.
• Salt & pepper: Fine grain sea salt and freshly ground black pepper are a must!

How to Make Creamy Vinaigrette

It’s so easy to make this creamy salad dressing. My favorite method for making vinaigrettes is the mason jar method. Just add all of the ingredients in the mason jar, screw on the lid, and shake. Plus, you now have a container to store any leftovers in. Score!

You can also use a small bowl and a whisk to mix the ingredients. Or, if you’re planning to dress an entire salad with your creamy lemon vinaigrette, you can actually mix it together right in your large salad bowl, then add your salad ingredients and toss. So easy!

To make sure it’s perfect, dip a lettuce leaf into the vinaigrette to taste test it. Then, you can add more salt and pepper and adjust any ingredients if you prefer.

Ideas for Serving Creamy Vinaigrette Dressing

• Dress a green salad with it
• Toss with pasta and veggies for a simple pasta salad
• Drizzle over asparagus
• Enjoy as a dip for artichokes
• Add a bit to sandwiches or wraps – it’s the perfect condiment!

More Salad Dressing Recipes

• How to Make a Basic Vinaigrette: Learn the exact ratio for perfect vinaigrette every time plus a ton of variations. 
• Honey Mustard: Love that sweet and savory thing going on!
• Lemon Thyme Vinaigrette: This vinaigrette is so bright and zingy!
• Thousand Island Dressing: Make your own Thousand Island at home and you might never go back to store-bought again!

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Creamy Vinaigrette Recipe

This versatile vinaigrette is rich, creamy, and bright with lemony flavor. I love it on simple green salads and served up with veggie platters!

Course Salad

Keyword salad, salad dressing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 141kcal

Author Kare

Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons white wine vinegar
• 1/3 cup sour cream
• 2 teaspoons honey
• 1/2 teaspoon fine-grain sea salt
• freshly ground black pepper to taste

Instructions

• Place ingredients into a small bowl or a mason jar. If you're using a bowl, whisk together vigorously until combined. If you're using a mason jar, twist the lid on the jar and shake well until emulsified.  
• Taste and add more salt and pepper if desired.

Notes

Storage:

Keep in an airtight container in the refrigerator for up to a week. The ingredients may separate in the fridge, so give it a good shake to mix it all back up. 

Vegan Option:

Use vegan sour cream and substitute agave syrup or pure maple syrup for the honey. 

Nutrition

Calories: 141kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 199mg | Potassium: 24mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.1mg

The post Creamy Vinaigrette Recipe appeared first on Kitchen Treaty.