1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup plain Greek yogurt (non-fat is fine)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
1/2 teaspoon dried oregano or Italian seasoning
1/4 teaspoon kosher salt
1/4 tsp Finely Ground Black Pepper
Combine all of the ingredients in a blender or food processor and blend until smooth, scraping down the sides as needed.
Pour into a jar and refrigerate until needed. The dressing will thicken slightly upon refrigeration and will keep for approximately one week. Enjoy!
Original recipe adapted from Fountain Avenue Kitchen.