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Sneak Preview: This quick and easy low-calorie salad dressing combines yogurt, balsamic vinegar, soy sauce, Dijon, honey, and olive oil for a creamy and flavorful must-try!

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Stuck in a salad dressing rut? I’ve been there. Eating salad daily is great for your health–but only if you love it! With a perfect balance of sweet, sour, and savory flavors, this low-calorie dressing will keep your salads exciting and delicious.

Sweet-and-sour honey and balsamic flavors shine, with subtle umami notes from soy sauce and Dijon mustard. Creamy Greek yogurt ties it all together, delivering complex flavors in this simple, easy recipe.

Six Reasons To Keep This Dressing Recipe On Hand

• Fresh taste
• Common, year-round ingredients
• No blender or food processor needed
• Customizable to your taste
• Cheaper than store-bought
• Easy to portion for office salads

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Happy Cooks Speak Up

“This recipe is so wonderful! It’s exactly what I’ve been looking to make, so that I can recreate all my favorite salads from restaurants. Thanks so much! “—ANNE

I wanted something easy, filling, and always on hand when creating this recipe. That’s when I turned to my favorite food group—yogurt.

Why Add Greek yogurt to a Salad Dressing?

• Creamy texture
• Low-calorie option
• Milder than regular yogurt
• High in protein
• Greek yogurt is widely available

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Substituting nonfat Greek yogurt for some of the oil makes the calorie count more reasonable. My personal standard for salad dressing is 80 calories or below per serving. This recipe comes in at 53 calories per serving (2 tablespoons).

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FAQ

QUESTION: What makes balsamic vinegar expensive?
ANSWER: The aging process—longer aging results in a thicker, syrupy texture and higher price. Cheaper options often include red wine and caramel coloring.

QUESTION: What pairs well with this dressing?
ANSWER: This dressing shines with lettuce, fruit, and nut salads. Try it with chicken and oranges, dried cranberries and almonds, or blueberries and pecans. It’s also great on romaine with teriyaki chicken and pineapple or as a Ranch-style dip for veggies.

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Incidentally, a serving of salad dressing is usually two tablespoons. Going overboard is easy. Whenever I’m being obsessive and measuring it out, two tablespoons is rarely enough. Just sayin’.

Pro Tips :

• Let the dressing sit for 30 minutes for flavors to meld.
• Use a mason jar for mixing and storage.

Parting Thoughts:

This dressing isn’t just for salads—it’s perfect as a marinade for chicken or as a tangy veggie dip. Don’t forget to explore other homemade options, like my Creamy Strawberry Yogurt Dressing. Let’s make salads fun again!

Speaking of dressings: one of my favorite homemade dressings comes from Sally at Real Mom Nutrition for White Balsamic Viniagrette. Her recipe calls for white balsamic vinegar and other herbs. If you can find the vinegar, it’s a breeze to put together.

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