Asiago Vinaigrette

Active Time: 15 minutes • Total Time: 0 minutes

Yields: 6 Servings

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  • 1 teaspoon minced shallot
  • 1/4 teaspoon minced garlic
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup finely grated Asiago cheese
  • 1/2 cup nonfat plain yogurt
  • none Salt and freshly ground black pepper

Here’s a tangy dressing, perfect for bold greens like romaine or arugula  It’s a bit like a Caesar dressing in flavor, so it substitutes well into similar recipes.

This dressing needs some time for its flavors to “marry” — about 4 hours, covered, in the refrigerator — so plan accordingly. It’s worth the wait!

The recipe makes about 2/3 cup of dressing.

Place the shallot, garlic, and oil in a small food processor or blender and pulse to combine. Add the cheese and yogurt and process until the dressing is smooth. Season with salt and pepper to taste. If the dressing is too thick, thin with a tablespoon or two of cold water.

Transfer the dressing to a clean container, cover and refrigerate at least 4 hours before using to allow the flavors to develop.