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INGREDIENTS:

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

DIRECTIONS:

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.