Creamy and Light! We have been eating a lot of creamy salad dressing lately because my boys have jumped on the salad bandwagon – as long as its topped with a thick and creamy blue cheese dressing. Oh, and made with only chopped romaine lettuce, cucumbers and croutons. A far cry from this Arugula, Parmesan and Pine Nuts with Creamy Lemon Honey Vinaigrette salad, but the step of having a salad with dinner is a big one for my boys who are now disappointed when if I don’t serve a salad along side the pizza on Friday nights. I hope it is a step toward more complex salads – in time!
In the meantime, as much as I love a good blue cheese dressing, I like to change it up – and reduce the saturated fat every now and then. I have a hard time giving up the creamy though so this vinaigrette is based in lemon juice and olive oil, sweetened with honey and thickened with nonfat greek yogurt, a perfect lighter side to accompany those rich potato, lamb and ham dishes you may be eating this weekend.