This champagne basil vinaigrette is SAVING ME. I cried for a good six months after starting macros mourning all of the homemade dressings that I could no longer justify. (This is where I have to explain… I COULD have them if I wanted– but I now knew I’d rather save 14 grams of fat for a giant bowl of ice cream.. and settle for something different on my salad.)
Ok this is also where I say I didn’t actually cry. More of a whine. There’s nothing like coating everything in a good steady stream of quality olive oil. It’s true. But this girl’s got goals. Fitness goals and dessert goals so…..
It’s possible my taste buds have changed. I don’t know. Tell me if you make this and don’t love it like me. (Ok and also tell me if you do!) But I’ve finally been getting more creative with my dressings and I’M TOTALLY OBSESSED WITH THIS!! So obsessed I decided it needed it’s own blog post even though I only really have this shot above from my phone. I think that’s a food-blog NO— but I couldn’t wait.
It’s light enough to use on EVERYTHING. And as easy as a quick blend…. and then it’s ready for any salad!… Especially my current FAVORITE—- this dreamy summery chopped.
Just throw in plenty of fresh basil and parsley, lemon, garlic, a little honey, salt and pepper…. a tiny bit of olive oil for richness…. and greek yogurt to bring it all together! It’s not enough to make it all thick and yogurty like yogurt based store-bought dressings. I just don’t always want that. Just enough to mellow the vinegar and make it all smooth and milky and beautiful. I still feel like it’s a vinaigrette…. just like a tenth of the fat.
Which means DESSERT.
Champagne Basil Vinaigrette
- 1/3 cup champagne wine vinegar can use red wine vinegar or white balsamic vinegar
- 1/2 clove garlic
- 1/4 cup fresh parsley
- 1/4-1/2 cup fresh basil
- Juice from 1/2-1 whole lemon
- 1/4 tsp koser salt
- 1/4 tsp fresh ground pepper
- 7 g ½ tbs honey
- 15 g 1 tbs olive oil
- 100 g non-fat greek yogurt
- Blend together all ingredients from the vinegar to the honey. You don’t have to go crazy here, I like some chunks of herbs in mine.
- Continue to blend while slowly drizzling in the olive oil.
- Add yogurt and blend one last time.
- Store in fridge until you’re ready to use.
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
I’m obsessed with this place!
About how long will this keep?
At least 5 days or so!