(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Lite and Creamy Vinaigrette with Spiralled Layered Salad

A great vinaigrette should hold onto the beautifully spiralled salad-y stuff so that each bite of that garden delight is rife with flavor and leaves no puddles or oil at the bottom of the bowl. A touch of light mayonnaise and protein-packed Greek yogurt is the trick behind this savory dressing.
I recommend a Spiralizer made by www.Starfrit.com

Lite and Creamy Vinaigrette
2 tsp. mayonnaise
2 tbsp. Greek yogurt
1 tsp. Dijon mustard
½ tsp. honey
3 tbsp. lemon juice
1 tbsp. wine vinegar
1 tsp. crushed garlic
¾ tsp. salt
¼ tsp. pepper
1 tsp. dry oregano
1 tsp. dry basil
1 tsp. dry parsley
¼ cup mild olive oil
¾ cup grapeseed or canola oil

Salad Part
4 cups spring greens, including chopped kale, romaine and baby spinach
1 medium beet, spiralled
2 medium carrots, spiralled
1 medium zucchini spiralled

Finishing Touches

Cherry tomato halves
Avocado slices
Scallions, finely minced, optional
1 tbsp. each sunflower seeds, walnuts and pine nuts

1. For the salad, arrange greens in a large salad bowl or on two serving plates.

2. Top with spiralled vegetables, and garnish with cherry tomato halves, avocado, scallions and seeds, walnut and pine nuts.

3. Meanwhile prepare the Lite and Creamy Vinaigrette by placing all ingredients in a Mason or jar (that has a cover), except for the olive oil and grapeseed (or canola). Shake a minute or so.

4. Add in the olive and grapeseed oils and shake vigorously to emulsify. Serve immediately with tossed salad or refrigerate until serving time.

Makes approximately 1 cup (unused vinaigrette keeps refrigerated 5-7 days)

Makes 1 ¼ cups

Cook’s Notes

For lunch at the office or on the go, add the dressing to a tote bowl that has a cover. Load with the greens and the spiralled vegetables. Before serving, invert the bowl and shake well to toss before serving.

Opt for organic vegetables if you can for the best taste and vitamins. 
These days, canola oil might be GMO and grapeseed oil is another worthy option.


© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.