I love a classic balsamic vinaigrette for drizzling over my daily salad. However, I had a hankering for something creamier to serve with a mixture of greens one day. Knowing that dark leafy greens can often be a tad bitter to the palate, I decided to experiment with neutralizing the flavor with the rich quality of yogurt. I used an unsweetened, plant-based yogurt as the base for the dressing and then added controlled sweetness with a touch of maple syrup. Roasted garlic provides depth and is milder than raw garlic (which can also be used). The fresh mint gives the unexpected flavor element to elevate this dressing from good to great. Feel free to use another favorite herb if you don’t have mint on hand. Try adding roasted beets to your leafy green salad for added color, texture and a wonderful “earthiness” element.
