Creamy Greek Yogurt Maple Dijon Salad Dressing is slightly sweet, tangy, and full of flavor, with a smooth, rich texture, but lightened up by using Greek yogurt. It’s wonderful for topping your salads, slathering on wraps or sandwiches, pouring over some chicken or turkey or dipping veggies. Making your own homemade salad dressing couldn’t be easier, too, and then you know exactly what’s in the bottle. And in this case, it’s Organic Extra Virgin Olive Oil from Spectrum Naturals®, on whose behalf I am sharing this post. Read on to find out more about their products, and how you can save $3.00 on your next purchase and enter to win $500 in Spectrum Naturals® products in their Spectrum® Sundays Facebook Sweepstakes.
Creamy Greek Yogurt Maple Dijon Salad Dressing
I get into serious food ruts. And I’m not talking eating the same thing all week for lunch, or getting hooked on ALL THINGS PUMPKIN during October and November. I mean, like, years.
I have been eating oatmeal for breakfast nearly everyday for the past, oh, let’s say about eight years. And it’s not like I change it up. I used to eat it plain, with a little something to sweeten it up. For about ten months I was making Mexican Chocolate Oatmeal nonstop. EVERYDAY. Not kidding you. And then I had to explain to The Bug why he can’t have chocolate cookies or candy for breakfast. #momoftheyear
When I was back in the corporate world, for the longest time my daily lunch was a salad, turkey sandwich and yogurt, then I moved on to a mini pita, veggies and hummus with yogurt. Snack was grapes and cottage cheese. I graduated from college twelve years ago, so clearly these weren’t short-lived routines.
Since I’ve been a stay-at-home mom, salads have been the daily go-to for me, more often than not with fruit, and cheese, most frequently with this Greek Yogurt Blue Cheese Dressing (though I am known to switch out the cider vinegar for balsamic).
But move over blue cheese, there’s a new dressing in town…
It takes about three seconds to mix this up, no funky chemicals or weird ingredients. The Dijon gives it a bold pop of flavor, and the maple syrup adds that subtle, smoky sweetness. And you know a salad dressing is good when it gets a preschooler to devour a mountain of leafy greens!
What is the one thing you eat over and over and over?
Disclosure: This is a sponsored post written by me on behalf of Spectrum Naturals®.
Get Cupcakes & Kale Chips delivered to your Inbox! Every Friday you’ll see all of the Yummy Eats & Tasty Sweets from the week. Sign up HERE.
- ¼ cup plain Greek yogurt
- ¼ cup Dijon mustard
- 1 Tablespoon apple cider vinegar or champagne vinegar
- 2 Tablespoons real maple syrup
- 2 Tablespoon Spectrum® Organic Extra Virgin Olive Oil
- salt & pepper
- Place all ingredients in a bowl and whisk together, or in a bottle or jar with a lid and shake vigorously until thoroughly combined.
Not a dijon fan? I’ve got some other salad dressing options for you…
- Avocado Buttermilk Ranch Salad Dressing
- Strawberry Lime Poppyseed Vinaigrette
- Cranberry Balsamic Dressing
And here’s some from my friends…
- Sun-Dried Tomato Vinaigrette from ChinDeep
- Homemade Poppyseed Dressing from Pinch of Yum
- Buttermilk Herb Dressing from An Edible Mosaic