Monday, March 5, 2012

Kitchen Sink Chopped Salad with Creamy Balsamic Dressing

I couldn’t decide whether to call this a chopped salad or a cobb salad… because, well, is there a difference? Or is a cobb salad simply a type of chopped salad? What is the specific distinction between the two? Anyone? … Anyone? (these really are the things that go through my mind! hah)

Oh well, whatever you want to call it… it’s DELICIOUS. For. Real.

I love a good hearty salad… one with all kinds of goodies in it! This fits the bill.

There are very few things I don’t like: raw meat -aka SUSHI- , oatmeal (it’s the texture – bleh), bananas (but I love banana bread), and fishy fish like salmon(I’m a Florida girl… I’m used to mild saltwater fish). Anyhow, when it comes to salads… the more ingredients the merrier!

My brother however, would gag at the mere thought of olives, tomatoes, and cucumbers being mixed into a salad haha He can be a picky little punk! 😉 I have to say he’s come a long way though, thanks to Heather (my sister in-law). She’s got him eating things that he once wouldn’t allow to touch his plate!

The dressing… OH the dressing. I could drink it. This recipe is based loosely off of another balsamic drissing recipe I got from my Aunt Kathy… I changed around a bunch since her secrets aren’t mine to give away…  😉

None-the-less this dressing is one you may just want to keep on Tap… yes, that good!

Make this salad ASAP. Add some grilled chicken, some chopped eggs (I actually intended to add eggs, but forgot… yah, i’m not perfect), whatever. you. want. Don’t like Balsamic? Use my favorite Garlic Ranch or Honey Mustard instead!

Make it your own, people!

NOTE: this dressing is more of a vinaigrette (the little bit of mayonnaise gives it a bit of a creaminess). It is meant to be thin, but will thicken up slightly after refrigeration. Also, I like my vinaigrettes more on the tangy side, but feel free to cut back the amount of vinegar in this if desired.

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Kitchen Sink Chopped Salad with Creamy Balsamic Dressing

Yield: 4-6 servings

Prep Time: 20-30 minutes

Total Time: 20-30 minutes


For the Creamy Balsamic Dressing:
(makes 1 2/3 cups of dressing)

4 cloves garlic, grated
3 tablespoons mayonnaise
2 tablespoons lemon juice
1 Tablespoon Dijon mustard
1 tablespoon sugar
2 teaspoons Morton's Nature's Seasoning
1 1/2 teaspoons salt
1/2 cup balsamic vinegar
3/4 cup extra light olive oil

For the Salad:
2-3 heads of Romaine lettuce, finely chopped
1/2 pound of bacon, cooked and crumbled
1 - 1 1/2 cups cherry tomatoes, halved
1 avacado, pitted peeled and diced
1 cucumber, peeled seeded and diced
1/2 small red onion, diced
1/2 can of artichoke hearts, coarse chopped
4-6 ounces crumbled gorgonzola cheese


For the Creamy Balsamic Dressing:
Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking).

For the Salad:
Add all ingredients to a large bowl (more or less of each ingredient depending on personal preferences). Toss with desired amount of dressing and serve.

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139 Responses to “Kitchen Sink Chopped Salad with Creamy Balsamic Dressing”

  1. 1

    Heather (Heather's Dish) — March 5, 2012 @ 1:24 pm

    i never find good creamy balsamic, and now that you posted this i’m thinking i’ll just make it at home! i love dressings that you just feel like you could drink :)

    • Kristina replied: — March 6th, 2012 @ 1:21 pm

      there is NO comparison to homemade!

  2. 2

    christin — March 5, 2012 @ 1:35 pm

    you just made my LIFE!!!

    • Kristina replied: — March 6th, 2012 @ 1:21 pm

      aww you just made MY life 😉

  3. 3

    Kelli H (Made in Sonoma) — March 5, 2012 @ 1:53 pm

    These are the kind of salads I LOVE!

  4. 4

    Chels R. — March 5, 2012 @ 2:04 pm

    This really looks good. I’m wishing I could just drink that dressing :)

  5. 5

    Natalie @ Cooking for My Kids — March 5, 2012 @ 2:43 pm

    The salad is beautiful, and the dressing looks amazing.

  6. 6

    Nico — March 5, 2012 @ 3:16 pm

    Wonderful salad!! Mine are always so boring (read:lazy). I must ask! What ever did your sister in law do that got your bro to broaden his horizons. After ten years, I’ve barely gotten my fiancé to budge. He won’t touch veggies. No salads, nothing. Sigh. Lol. Halp!

  7. 7

    Cassie — March 5, 2012 @ 4:15 pm

    Trying this dressing ASAP. Sounds right up my alley!

    • Kristina replied: — March 6th, 2012 @ 1:21 pm

      do it!!! :)

  8. 8

    Erin @ Dinners, Dishes, and Desserts — March 5, 2012 @ 4:55 pm

    Absolutely love balsamic dressing, never made a creamy one! Salad has some of my favorite in it, looks great!

  9. 9

    Megan — March 5, 2012 @ 5:13 pm

    If I’m going to eat a salad- I need a variety of dressings. And this is totally up my alley!

  10. 10

    Baking Serendipity — March 5, 2012 @ 9:56 pm

    I love a good, hearty salad too! And homemade dressings are my new obsession. Everything about this one looks perfect :)

  11. 11

    Stephanie @ Eat. Drink. Love. — March 5, 2012 @ 10:54 pm

    I love salads with tons of goodies too! And this dressing sounds amazing! Going to try it soon!

  12. 12

    Jennifer @ Peanut Butter and Peppers — March 6, 2012 @ 7:32 am

    The salad looks amazing!! I love the photos and the dressing, yum!!

  13. 13

    Sandra — March 6, 2012 @ 8:17 am

    Saying yes to the dress-ing! I’m really over store bought dressings and can’t wait to try this one.

    • Kristina replied: — March 6th, 2012 @ 1:24 pm

      yah, once you make it homemade… it’s really hard to buy bottled.

  14. 14

    Ali @ Gimme Some Oven — March 6, 2012 @ 2:39 pm

    This looks amazing! Totally bookmarking the dressing recipe too — have been craving balsamic lately! :)

  15. 15

    emily — March 6, 2012 @ 3:52 pm

    Yum, yum, YUM! I love salads with all the goodies! And the dressing sound delish. Beautiful photos, as always :)

  16. 16

    Christina — March 6, 2012 @ 4:04 pm

    Looks delicious! Very similar to a dressing I make as well but I add honey to mine – thickens it up a little and you don’t have to add as much as the sugar :)

  17. 17

    Spicy Richmond — March 8, 2012 @ 9:26 pm

    […] I saw this post on My Life as a Mrs., it reminded me of one of my favorite salads. It really earns its name […]

  18. 18

    Angela — April 13, 2012 @ 12:48 pm

    I found this recipe on Pinterest about a month ago and have been obsessed with the dressing ever since! Seriously, been sharing it with everyone I know. :) Thanks so much!!

    • Tina replied: — April 13th, 2012 @ 1:24 pm

      yay!!! so happy to hear it!!! :)

  19. 19

    Courtney — May 7, 2012 @ 11:19 pm

    Your recipe for creamy balsamic sounds wonderful, but check out salad in a jar’s recipe! VERY lo-cal and THE BEST balsamic I have ever had, hands down. I changed her use of dijon mustard into dry mustard instead and cut the calories down from 60-something to about 32 calories per two tablespoons.

  20. 20

    andrea p — May 12, 2012 @ 5:45 pm

    I am so excited to try this! My only problem is that I can’t find the Morton’s Nature’s Seasoning. What would be a good substitute?? Thank you! Eagerly awaiting your response :) :) :)

    • Tina replied: — May 16th, 2012 @ 11:27 am

      The label says it contains: salt, pepper, onion powder, garlic powdery, celery seed, and parsley. Not sure of the ratios but I hope that helps!

  21. 21

    Erin Motz — May 12, 2012 @ 6:31 pm

    This looks outstanding! Wondering why I never thought of this… I love creamy balsamic and always make my dressings from scratch. Thanks for sharing! :)

  22. 22

    Shannan — May 13, 2012 @ 12:32 pm

    This looks so delicious! I’m putting it on my dinner menu this week as I love a yummy salad with homemade dressing. Thanks!

  23. 23

    Nicola — May 13, 2012 @ 1:57 pm

    Hi- where do you get the Mortons seasoning? Looks fab!

    • Tina replied: — May 16th, 2012 @ 11:27 am

      I got mine at Publix (so I would presume it would be at most grocery chains)

  24. 24

    Carol — May 13, 2012 @ 5:33 pm

    I love balsamic but haven’t found a really good store-bought creamy one. I look forward to trying it, as well as the kitchen-sink salad. Thanks!

  25. 25

    Lisa — May 13, 2012 @ 6:14 pm

    I made this dressing and I was disappointed….it wasn’t creamy at all. I made it exactly like the recipe state. It didn’t turn out looking like the picture. It was very dark and balsamic vinegary. I added more mayo and even some sour cream and it was still not very creamy. I love basalmic vinegar, so I didn’t mind the taste. But I am huge creamy dressing fan and this just wasn’t a creamy type dressing.

    • Tina replied: — May 16th, 2012 @ 11:26 am

      it’s not a THICK creamy, but because of the addition of the mayo, I can’t call it a vinaigrette. It’s a healthified version of a creamy dressing – Note: it will thicken up as it sits in the refrigerator

  26. 26

    Courtney — May 13, 2012 @ 8:13 pm

    Try using Yogurt- I use the dressing that the blog salad-in-a-jar lady developped without the dijon (I use dry mustard instead) and it turns out great!

  27. 27

    Rose — May 13, 2012 @ 10:05 pm

    I found the recipe link for the dressing on Pinterest and I’m so glad I came looking for the recipe. I’m going to make this tomorrow. I love my Ranch but I need a healthier alternative. I’ll have to make some adjustments on the sodium portion of your recipe though. Sorry.

  28. 28

    donna — May 14, 2012 @ 9:43 am

    I. Love. This. : )

  29. 29

    Paula Lojak — May 14, 2012 @ 11:15 am

    Courtney, which salad in a jar recipe for the balsamic dressing? There are many. Thanks.

  30. 30

    Paula Lojak — May 14, 2012 @ 1:11 pm

    OMG I just made this dressing and couldn’t stop asting it. I really do think I could drink it. Thanks for the great recipe.

  31. 31

    nathan — May 15, 2012 @ 12:18 am

    Lisa – If your dressing isn’t coming out creamy, and you’ve followed the recipe otherwise, you’re probably not mixing it enough. The “creamy” in creamy dressing is a textural element from the emulsion of the fats and liquids. If you don’t mix fast/long enough, it won’t fully emulsify and give it the right creamy texture. If you have trouble doing it with a whisk, do it in the blender instead (slowly drizzling in the oil after other ingredients are mixed). When you see it increase in volume and the color lightens (both due to air being whipped in) it’s ready. It helps if the ingredients are cold/cool. If you overmix or it gets too warm, the emulsion will break and the oil will separate out. A pinch of xanthan gum (a common ingredient in gluten free baking) will help your dressing stay emulsified in the fridge without having to remix.

    • Tina replied: — May 15th, 2012 @ 8:49 am

      Thanks for the explanation, Nathan! :)

  32. 32

    Courtney — May 15, 2012 @ 10:26 am


    Here is a link to my pin of the dressing, and a comment about my modification on lowering the calories- I LOVE this dressing!

  33. 33

    Paula Lojak — May 15, 2012 @ 10:33 am

    Thanks Courtney!

  34. 34

    Judie S — May 15, 2012 @ 7:15 pm

    This is a traditional Cobb Salad that was created at the Brown Derby Restaurant in Hollywood in the 1930s. I learned about them in the 70s and 80s when I worked at Disneyland. We used to serve them at the restaurant I worked at. They are delicious. Traditionally, they are served with Roquefort dressing. I am not so fond of Roquefort or Bleu Cheese dressing myself, so I always opt for something else. They are still delicious!!

    If you Google ‘Brown Derby Cobb Salad,’ you will come up with all sorts of interesting information on it.

    I get so annoyed when I go into a restaurant and they offer a Cobb salad on the menu, and they leave out the avocado and/or bacon. I’ve had people tell me they never put avocado on the salad. I want to scream, “Then it’s not a Cobb salad!!” but I behave myself.

    Enjoy your Cobb Salad!

  35. 35

    Paula A — May 16, 2012 @ 11:22 am

    Hi we don’t have the Morton’s spice in Canada, any suggestions on what I can use in it’s place? Thanks! Can’t wait to try it!

    • Tina replied: — May 16th, 2012 @ 11:25 am

      The label says its: salt, pepper, onion powder, garlic powdery, celery seed, and parsley. Not sure of the ratios but I hope that helps! :)

  36. 36

    Terra — May 17, 2012 @ 11:42 pm

    What a lovely dressing recipe! My hubby and I are wanting to start making all our own dressings, I hate all the High Fructose Corn Syrup in the store bought dressings. You kitchen sink salad looks pretty delicious!!! :-) Take care, Terra

  37. 37

    Sarah — May 18, 2012 @ 2:07 pm

    Thank you!!! I have tried so many Balsamic dressing recipes….Finally a delish and Easy Dressing!!! Thank you a million Thank yous!!!<3<3

  38. 38

    Nicole — May 20, 2012 @ 4:12 pm

    This is great! How long will it last in the refrigerator before it needs to be tossed out? Thanks!

  39. 39

    Joelle — May 27, 2012 @ 6:11 pm

    We tried the salad and dressing today and LOVED it!!! I even took corn off the cob and added it to the salad for a really sweet pop. The dressing was VERY garlicky but I really liked it. My son thought it was a little spicy, though :)

  40. 40

    jennifer — May 27, 2012 @ 7:51 pm

    I don’t have the Morton’s spice either but used the 21 seasoning salute from Trader Joe’s and it’s wonderful! Thank you for a delicious alternative to oil and vinegar:)

  41. 41

    Nancy Lafferty — May 31, 2012 @ 11:00 am

    With all the fresh herbs out now, which ones would you use instead of the seasoning mix?
    Thanks, the salad looks amazing!

  42. 42

    Carollee Holland — June 2, 2012 @ 9:33 pm

    This looks amazing! and really want to try it…but does anyone know the calorie count in the dressing? I know the salad will depend on what I put in it, but not sure how to calculate the dressing!!! THanks for any help!!!

  43. 43

    Jessica — June 10, 2012 @ 6:09 pm

    I made this an it was SO salty. :( I don’t know if it was the salt plus the Morton’s but it was almost unbearable. I am going to try again and skip the salt and Morton’s and add it as I go.

  44. 44

    Mikki — June 12, 2012 @ 7:48 am

    WOW! This was delicious!! SOOO amazing.
    I posted about it on my blog too.. had to share this.. it was soo good. Great job!! Thanks so much!! It tastes amazing on just about everything.

  45. 45

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  46. 46

    Pam — June 25, 2012 @ 9:53 pm

    WOW! This salad and dressing looks amazing! I can’t wait to try it! Thanks for posting!

  47. 47

    Amanda — June 27, 2012 @ 12:45 am

    I think a “chopped” salad just means you put all the ingredients together in a bowl and then dump them out and…chop it up :) At restaurants they use those half-moon shaped knives so they can just roll over the salad pieces and then toss it with the dressing.
    It ensures that every bite gets an equal amount of each ingredient.

  48. 48

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  49. 49

    Gina M. — July 11, 2012 @ 6:08 pm

    Made this tonight for my family….we loved it, and the dressing is amazing. I’m glad it made a ton so I could use it on my other salads. :)

  50. 50

    Erica {let why lead} — July 12, 2012 @ 10:50 pm

    I’ve made this a couple of times and we love it! The first time I made it my husband kept asking me how I was going to keep track of this recipe so I wouldn’t forget about it (which I sometimes do). That’s a good sign! Thanks!

  51. 51

    KC — July 14, 2012 @ 7:43 am

    How long will this keep in the fridge for???

  52. 52

    Mimi — July 17, 2012 @ 10:37 am

    Do you think sour cream could work in the dressing instead of mayo?

  53. 53

    Jeff — July 18, 2012 @ 9:30 am

    This looks delicious. Last week I made a sweet & sour dressing. The salad was the first thing completely gone at dinner. The recipe will be posted on my blog next week,

    Thanks for sharing.

  54. 54

    Getting Pinny | Food | This is Caleb… — August 3, 2012 @ 9:01 am

    […] that night with number 8 and the eggs were prepared as per number 3 above. Oh and I almost forgot! The dressing is what I’ll make bonus number 10 – will never buy prepared salad dressing […]

  55. 55

    Gloria Kelley — August 13, 2012 @ 12:55 pm

    Just got this recipe from Pinterest and will be sure to make it this evening. I make ALL of my own dressings and can’t imagine why anyone would buy it when all it takes is a few minutes and very few ingredients not to mention how much better they taste. Reading the ingredient list on the back of the bottle of store-bought dressing will make a believer out of anyone. LOL. ACCCKKKK!!

    • Tina replied: — September 25th, 2012 @ 11:54 am

      i KNOW it’s scary the list of junk in there!!!!

  56. 56

    Victoria — August 24, 2012 @ 12:54 pm

    Could I substitute mayo for anything? Yogurt maybe?

  57. 57

    Tricia — August 28, 2012 @ 10:43 pm

    This is the first home-made dressing I have ever made because it really is so easy and it is AMAZING!!!! :) LOVE IT!

  58. 58

    Gloria Kelley — August 29, 2012 @ 12:29 pm

    In answer to your question, a chopped salad is your choice of ingredients usually several different veggies, radishes , cucumbers, onions etc., chopped up in small pieces. A Cobb salad has specific ingredients such as hard cooked eggs, bacon, artichoke hearts, blue cheese etc. chopped and placed around the salad bowl in a circular fashion.
    I put a little less garlic and salt in your dressing than it calls for and it turned out absolutely delicious. Either salad would do well with this dressing.

  59. 59

    Samantha — September 4, 2012 @ 11:14 am

    Omg! This dressing is so amazing!! I literally did drink it, lol! I was looking to replicate a dressing I loved from a local restaurant that used it as a dip for a curry chicken wrap! This taste EXACTLY like it! Thank you! You have made me sooo happy!

  60. 60

    Sydell — September 7, 2012 @ 6:38 am


    Thanks so much for sharing this most delicious dressing. I made it last night and this morning it tasted even better. Looking forward to my lunch at work and putting this dressing in my salad.

  61. 61

    KacieW — September 10, 2012 @ 1:07 pm

    I’m in love with this recipe!!!!!!!!! I have made it 3 times in the last 2 weeks bc we practically drink it! I blogged the recipe (with my minor changes) and linked it back to your page. Great job!

  62. 62

    Becky — September 13, 2012 @ 12:38 am

    This is the best dressing ever!! I have told everyone I know about it, its so delicious! Thank your for posting!

    • Tina replied: — September 25th, 2012 @ 11:53 am

      thanks Becky!

  63. 63

    Robyn — September 20, 2012 @ 8:21 am

    My boyfriend and I love this dressing. My recent batch didn’t come out that great though, I didn’t put the salt in and within a few days it was more of a mush then a dressing. Could this have been because I excluded the salt?

    • Tina replied: — September 20th, 2012 @ 1:42 pm

      It will solidify depending on the temperature your keep your refrigerator at (the colder, the more of a solid it will become). Let it sit out on the counter for 15-20 minutes before your serve the salad, shake it up and it should re-incorporate.

  64. 64

    Alicia — September 23, 2012 @ 8:32 pm

    IDK what I did but mine had a card board box taste to it. Maybe it was because I used Miracle whip. It tasted some what normal

    • Tina replied: — September 25th, 2012 @ 11:53 am

      that is strange! Were any of the ingredients expired??

  65. 65

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  66. 66

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  67. 67

    mclaw — October 19, 2012 @ 2:49 pm

    Just have to tell you how much I LOVE this dressing (and anyone I feed it to!) Just had to reprint my original copy since it’s covered in ingredients and my general slop…Thank you!!!

  68. 68

    Ginger — October 28, 2012 @ 8:09 pm

    Made the dressing today – oh my goodness – so tasty. I just put all the ingredients in a wide mouth canning jar and buzzed it together with my stick blender, came out perfectly.

  69. 69

    Gloria Kelley — October 29, 2012 @ 11:39 am

    Never thought of using my immersion blender. What a good idea.

  70. 70

    Tali — November 3, 2012 @ 6:31 pm

    Is there a substitute I can use for the Morton’s seasoning?

  71. 71

    Kelsey — November 18, 2012 @ 1:47 pm

    How long will the dressing keep in the fridge?

  72. 72

    Sue W. — November 26, 2012 @ 10:44 am

    I just had to tell you how good this was! My 17 year old daughter has been wanting to try balsamic dressing and the brand I brought home from the grocery store didn’t cut it at all. She made this for dinner last night and it was amazing!! Thanks for a great recipe!

  73. 73

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  74. 74

    Laxmom24 — January 6, 2013 @ 10:38 pm

    Dressing is AMAZING always have a jar in the fridge

  75. 75

    Tricia Morris — January 7, 2013 @ 12:44 pm

    I have made this dressing several times, and it is absolutely fabulous. Thank you so much for the recipe! The best part is that it includes ingredients that I almost always have on hand. I try to go “low-carb,” so I simply substitute the sugar with my other sweetener.

  76. 76

    kim — January 11, 2013 @ 2:02 pm

    Um mine was a lot darker n didn’t taste good what did I do wrong..

  77. 77

    Jaime Walker — January 16, 2013 @ 2:38 pm

    Is this a sweet dressing? I love creamy balsamic but everytime I try a store bought one it’s sweet. If it is would leaving the sugar out be an option?

    • Tina replied: — January 16th, 2013 @ 7:31 pm

      the sugar is just there to balance out the tanginess – it isn’t a sweet dressing. However, you can leave it out & add a little at a time to your liking.

  78. 78

    The Salad Bible — January 17, 2013 @ 5:19 am

    […] Creamy      Balsamic: Made with grated garlic cloves, mayonnaise, lemon      juice, Dijon mustard, sugar, Morton’s Nature’s Seasoning, salt, balsamic      vinegar and extra light olive oil. From My Life as a Mrs. […]

  79. 79

    Jaime Walker — January 17, 2013 @ 8:36 am

    Great!! Thanks so much for the response :)

  80. 80

    Arcurri — February 2, 2013 @ 9:37 am

    OMG! This sounds so amazing. For the past few years (since my sister has been home from Seattle)my mom, sister and I have a Valentine’s day tea. This will go so well with the rest of the menu. Thank you for posting this.

  81. 81

    Kim Wheeler — February 2, 2013 @ 7:04 pm

    Love the dressing recipe, although I did add a little more sugar to mine. Absolutely delish! The Morton’s seasoning I don’t think they make in Canada, but all I did was look it up on the internet and made my own. Basically seems to be an all-purpose style seasoning.
    I do have one question for you though, how long should this dressing keep in the fridge? It makes such a large amount, I wanted to make sure I can hang on to it for a bit!

  82. 82

    Michelle — February 3, 2013 @ 8:26 am

    Love the dressing! How long does it keep?

  83. 83

    Gloria — February 3, 2013 @ 12:15 pm

    I made this salad several times before and always got nothing but raves. I made it Friday night for the first time for my card group dinner and I can’t tell you how much they loved it. This is definitely a winner. The dressing keeps for about two weeks in my refrigerator so I can use it for other salads too.

  84. 84

    Terrie Fulk — February 7, 2013 @ 7:24 pm

    I came across your recipe today on Pinterest, this balsamic salad dressing is really the best I have ever had. Never will I buy a store brand again, nothing compares to your recipe!! Thanks!

  85. 85

    Kat Jeffries — February 15, 2013 @ 1:35 am

    I have made this homemade dressing twice now and it is so delicious! No joke, you can practically drink it. Thank you so much- this has changed my whole outlook on salads and how delicious they can be:)

  86. 86

    Ruthie — March 23, 2013 @ 9:06 pm

    I think this is probably the best I’ve ever made and I’ve made a lot. I don’t eat mayonnaise so I left it out. And I didn’t have Nature’s seasoning so I made my own. It’s amazingling delicious! Other than that I followed the recipe and I think that grating the garlic is a super way to incorporate it.

  87. 87

    Gea C — March 26, 2013 @ 4:54 am

    This was delicious! I made a vegan version by using Vegenaise in place of the mayo. I also did not have Nature’s Seasoning so I added onion and garlic powders and dried parsley to the dressing based on the ingredient list you posted from the spice bottle. Which was super helpful by the way!. I shook the whole thing up in a mason jar, it turned out really great. Thank you for this recipe! It will be a go to for me!

  88. 88

    Sarah — April 2, 2013 @ 9:56 pm

    I just made this dressing tonight. It was ok but soooo salty! And I didn’t put any salt in it. I also used the low sodium Nature’s Seasoning. I put in 3 more tbs of mayo to make it taste less salty and only 1/4 cup of balsamic vinegar and just drizzled some olive oil in. It didn’t taste quite so salty once on the salad but it was pretty overpowering. If you’re a person that doesn’t eat much salt, I’d recommend starting with one tsp of Nature’s Seasoning and add more to taste.

  89. 89

    Jamie — April 4, 2013 @ 1:13 pm

    Hello! How long do you think this dressing stays good in the fridge before it spoils? Wondering if I should cut it in half if it doesn’t last long? Thank you! :)

  90. 90

    Cathrine — April 4, 2013 @ 4:36 pm

    Do you know anything I can replace the Morton’s Nature’s Seasoning with? I’m from Norway, and we don’t have that here.

  91. 91

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  92. 92

    Cheryl — April 7, 2013 @ 2:58 pm

    I made this in my food processor. It taste too mayo but I put in fridge & hope will be better later. I don’t use salt so I used Mrs Dash original. Can’t wait to try for dinner.

  93. 93

    Gloria — April 8, 2013 @ 1:02 pm

    Catherine, Morton’s seasoning includes in descending order, salt,pepper,onion powder, garlic powder,celery and parsley you can make your own easily.

  94. 94

    Gloria — April 8, 2013 @ 3:10 pm

    Update: obviously use celery salt and dried parsley.

  95. 95

    dorrie — April 11, 2013 @ 10:57 am

    My dressing came out very tart and acidic. Is this normal? I was expecting more of a sweet flavor… I followed the recipe to a T. If there was not so much acidity, I would LOVE this dressing.

    • Tina replied: — April 15th, 2013 @ 10:11 am

      you can always add some additional oil or cut back the balsamic vinegar – I like a tangy balsamic dressing, so it’s all to personal preference.

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    Stacey — June 2, 2013 @ 2:37 pm

    Thank you so much for this recipe! This has to be the best I have tasted in a very long time. I absolutely LOVE it!

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    Heidi — June 5, 2013 @ 7:14 pm

    You said it, keep this dressing on tap!! Most friends I have made it for either a: tell me they could drink it straight or b: ask for the recipe. I just send them here, it really is that amazing. Ps: I think its a recipe you can play around with a bit, I have used honey instead of sugar, more or less garlic cloves, it turns out fabulous every time! Thank you!!!!

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    Shelley — June 16, 2013 @ 10:16 pm

    Tina I’m sorry if someone asked this but I didn’t see it but how long would a dressing like this last in the fridge?

    • Tina replied: — June 18th, 2013 @ 10:23 am

      It usually doesn’t last much longer than 7-8 days in our fridge before we devour it… the only concern is the garlic going bad – I wouldn’t keep it much longer than that.

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    Michelle — June 21, 2013 @ 3:20 pm

    Could you do the dressing without the mayo?

    • Tina replied: — June 23rd, 2013 @ 4:42 pm

      Can you? yes. Will it be the same? no. I would add a little additional olive oil to help balance out the tang… but it’s going to be a vinaigrette (not creamy at all) – hope that helps.

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    Gloria — June 23, 2013 @ 6:05 pm

    The eggs in the mayonnaise is what emulsifies the dressing and makes it creamy. You wouldn’t have the same creamy texture or taste but you would instead have a thinner vinaigrette.

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    Tanya K — June 26, 2013 @ 11:16 pm

    Hubs and I just devoured a HUGE bowl of this for a light dinner — so delicious, definitely the best creamy balsamic dressing I’ve ever tasted!

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    Nicole Dilbeck — July 3, 2013 @ 6:11 pm

    I have made this several times following the recipe exactly and it comes out looking much darker than the picture here and has a slightly odd flavor. Any ideas what might be going on? Thanks!

    • Tina replied: — July 7th, 2013 @ 11:50 am

      1. it could be the brand of balsamic used (they may slightly vary). 2. Try making it in the blender to get it good and emulsified.

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    Jen — July 30, 2013 @ 8:01 am

    I’m blogging about this recipe next week 😉 Just wanted to say thank you and I gave you all credit for this awesome recipe. Just wanted to let you know and that I’m sharing it with my readers for a creative cooking blog hop next week 😉 Thank you soooo much for this yummy dressing!!

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    Kristin — August 1, 2013 @ 4:46 pm

    Chemistry lesson! I was out of mayo and made the dressing with veganaise. It was ok. The next day, however, it had turned chunky. I made it again with mayo and its keeping just great. Love!

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    Mary — October 17, 2013 @ 6:01 am

    The “cobb” in cobb salad is an indicator of the presence of bacon. Chopped salad can be anything chopped. I will make mine without the bacon. But thanks!

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    Nancy — October 17, 2013 @ 2:22 pm

    I am so excited to try this recipe!! Have you ever tried making it with Greek yogurt instead of mayo? I’m allergic to eggs so I’m looking for a substitute. Thanks!!

    • Tina replied: — October 17th, 2013 @ 4:51 pm

      I haven’t done it personally, so I can’t vouch for it… but a few readers have commented that they have done so.

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    Jo — November 23, 2013 @ 4:18 am

    This dressing sounds yummy but why do Americans always put sugar in salad dressings??

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    Ogreletmama — November 24, 2013 @ 7:57 am

    Most American’s do not like straight vinegar “sour” tastes, so they place a little sugar in to balance that a bit. Keep in mind also that the vinegars here in the States (including “Balsamic”) is not like vinegars anywhere else. Our “balsamic” isn’t Modena certified most of the time, so it hasn’t had time to age and condense the natural sugars anyway; it has corn syrup and other agents and additives into it usually.

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    Margaret — April 28, 2014 @ 11:21 pm

    I make this dressing every week now…I use Extra Virgin Olive Oil, however, and Ijust use my own seasonings instead of the Morton’s stuff…my friends and coworkers love this dressing! It disappears fast!

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    LaDana Johnson — November 9, 2014 @ 1:06 pm

    I just love the picture of this decadent salad recipe. I’ll be prepping my own very soon!I must find more beautifully salads w/ a taste which surpasses a meal. I love to eat, yet I must preserve my health. I fast periodically; therefore, salads are my main meal. Looks absolutely delicioso…

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    ERin — November 22, 2014 @ 5:53 pm

    what is that seasoning?

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    Joann — February 27, 2015 @ 6:53 pm

    Just made the dressing. Didn’t have Djon mustard so I used spicy brown. Loved it. . Mine was very creamy. I used my ninja to blend everything. Maybe that’s the secret to being more creamy. Thanks so much! Will be using it from now on

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    Zeda — May 24, 2015 @ 10:29 pm

    My understanding is that a Chopped Salad and a Chefs Salad are pretty much the same thing but there is a difference in a Cobb Salad. I got this from the Wise Geek in case you want to reference it as well…

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    kimi — June 3, 2015 @ 10:47 pm

    <3 Love this salad. I used to get one very similar at a deli in Connecticut for lunch several times a week. The one I had, had grilled chicken and no avocado. The dressing was also a creamy balsamic. I found your recipe on Pinterest. Thanks for sharing.

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