Salad dressing is one of those things that people tend to have strong preferences about.
On the side. Tossed with lettuce.
Rich and creamy. Light vinaigrette.
Just a drizzle. Glopped on.
And don't even get me started on you die-hard "Ranch on everything" people!
Though I like a variety of dressings and vinaigrettes, homemade dressings always beat out the competition for me. The benefits of making your own dressings at home are obvious -- you can customize them to your liking and adjust the seasonings, quality of ingredients and even fat content.
I've become a big fan of yogurt-based salad dressings with their tart and creamy flavor. So, when the opportunity popped up to create my own yogurt dressing using Stonyfield Organic, I didn't have to think twice about it. Well, that's not entirely true. Have you ever thought about how many flavor combinations you can create for salad dressing?!
I ended up going with a combo that always works together: Caramelized Onion & Bacon. Instead of dressing a plain salad with this creamy, savory dressing, I drizzled it over arugula... perched on top of a Cheddar, Pear & Pecan Flatbread. Yum.
I left my version of this dressing on the thicker side {which actually makes it a great dip for crudites or pita chips}, but you can thin it out for easier pouring if you prefer, or use regular plain yogurt instead of Greek-style.
Don't stop at just one homemade dressing in your cooking repertoire! Check out these other yogurt-based dressings over on The Cookful, including this sweet and tangy Lemon Poppy Seed Dressing!
Disclosure: I was given coupons and compensation for the ingredients needed to create this recipe. As always, all opinions here are my own. :)
Caramelized Onion & Bacon Dressing
1/2 cup caramelized onion* {I used red onion but you can use whatever you'd like}
1 cup Stonyfield Greek Yogurt {I used the whole milk kind}
2 teaspoons white wine vinegar
2 to 3 slices of crisply cooked bacon, crumbled
1. Combine caramelized onions, yogurt and vinegar in a blender or food processor. Blend until smooth.
2. Stir in crispy bacon. Season to taste. Store in an airtight container in the refrigerator.
For Flatbread:
1 flatbread base, such as lavash, naan bread or store bought crust
1 teaspoon olive oil
1/3 cup sharp white cheddar cheese, such as Cabot
1/2 a pear, thinly sliced
1/4 cup chopped candied pecans {or regular pecans}
1/2 cup arugula leaves
1. Preheat oven to 400 degrees. Place lavash or flatbread crust on a baking pan lined with foil. Drizzle bread with olive oil and brush to coat. Bake for about 5-7 minutes or until the edges begin to brown.
2. Remove from oven and top with cheese, pear slices, and candied pecans. Bake for an additional 10-15 minutes or until the cheese is melted and starting to brown and bubble in spots. {You'll want the pears to cook and soften a bit, too.}
3. Remove from oven and cool slightly before topping with arugula and drizzling with Caramelized Onion & Bacon Dressing.
*To caramelize onions, simply add about a tablespoon of olive oil to a pan, add thinly sliced onion and cook them down over medium-high heat, stirring frequently until the onions are very soft and turn a deep golden color. If they begin to burn to stick to the pan, add a little bit of stock of your choice, water or wine to the pan and continue to cook until the onions are ready and the liquid is completely evaporated.
