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Creamy Balsamic Vinaigrette

This salad dressing is unbelievably good.  I think I may be becoming one of those people that doesn’t use bottles of dressing anymore.  The more and more I actually look at the ingredients in stuff like bottled salad dressing, the less I buy it.  Plus, it really doesn’t take much to whip up your own and you can use it for the whole week.

I like pairing this sweet and tangy creamy balsamic dressing with spring greens, craisins, thinly sliced pears and candied walnuts.  This is totally the kind of salad that usually has some gorgonzola in it but since I can’t stand blue cheese (or any unmelted cheese for that matter) I leave it out.  If you top this salad with some grilled chicken you’ve got the perfect light summer meal.


  • 2 cloves garlic, pressed
  • 3 tbsp mayonnaise (I use reduced fat and it tastes great)
  • 2 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 1 tbsp sugar
  • 2 tsp Morton’s Nature’s Seasoning (if you don’t have this, which I don’t, use a combination of onion powder, dried oregano, parsley and basil)
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup balsamic vinegar (1/3 cup for lower fat version)
  • 3/4 cup olive oil (1/2 cup for lower fat version)


  • Whisk together garlic, mayonnaise, lemon juice, dijon mustard, sugar, Nature’s Seasoning, salt and pepper until well combined
  • Add the balsamic vinegar and whisk well
  • While whisking, slowly add in the olive oil

Recipe adapted from Chef In Training

 1.5 tbsp of Lower Fat Version = 3 Weight Watchers PointsPlus 

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