Creamy Salad Dressing (Printable)

Luscious creamy dressing with lemon, herbs, and a hint of tang, ideal for greens and bowls.

# What You'll Need:

→ Base

01 - ½ cup mayonnaise
02 - ¼ cup sour cream
03 - ¼ cup plain Greek yogurt

→ Acidity & Flavor

04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 tablespoon white wine vinegar
06 - 1 teaspoon Dijon mustard

→ Seasonings

07 - 1 clove garlic, finely minced
08 - 1 tablespoon fresh chives, finely chopped
09 - 1 tablespoon fresh parsley, finely chopped
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper

→ Optional Add-ins

12 - 1 teaspoon honey (for sweetness)
13 - 1 tablespoon grated Parmesan (for extra depth)

# How To Make It:

01 - In a medium bowl, whisk mayonnaise, sour cream, and Greek yogurt until smooth.
02 - Add lemon juice, white wine vinegar, and Dijon mustard; whisk to blend thoroughly.
03 - Stir in minced garlic, chives, parsley, salt, and black pepper until evenly distributed.
04 - Taste and optionally add honey or Parmesan to enhance sweetness or depth.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to develop.
06 - Serve chilled; store leftovers in a sealed container in the refrigerator for up to five days.

# Expert Tips:

01 -
  • It comes together in under 10 minutes, yet tastes like you fussed over it all afternoon.
  • One batch lasts the whole week, turning forgettable salads into something you actually crave.
  • The creamy-tangy balance works on everything, from tender greens to hearty grain bowls.
02 -
  • If you skip the 30-minute rest, it tastes fine but flat; that chilling time is when the magic actually happens.
  • The dressing will thicken slightly as it sits, so if you need it pourable for drizzling, thin it with a splash of buttermilk or cream right before serving.
  • Mincing the garlic fine is the difference between pleasant and biting; don't rush it with a garlic press, or you'll end up with separated pulp.
03 -
  • Always taste as you season, especially with salt and garlic, because you can add more but you can't undo overseasoning.
  • Fresh herbs make a measurable difference; if you only have dried, use about one-third the amount and accept it will taste more muted.
  • Keep a batch in the fridge during salad season, and you'll suddenly find yourself eating vegetables because you want to, not because you think you should.

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