Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations. With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.

Creamy Orchard Salad Dressing (Gentle on Reflux)

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  • 2 mins read

This creamy dressing has a mellow, lightly sweet flavor that’s perfect for delicate greens. Using Greek yogurt and mayonnaise softens the acidity, making it a nice option for people who find traditional vinaigrettes a little too sharp.

If you’re sensitive to acidic foods or have occasional reflux, start with just one teaspoon of vinegar. The Greek yogurt and mayonnaise naturally mellow the acidity, creating a creamy dressing that’s flavorful without being overly tart. You can always add another splash of vinegar later—but you can’t take it out! 😊

Ingredients to make Orchard Salad Dressing

  • ¼ cup whole-milk plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1½ tablespoons extra-virgin olive oil
  • 1 teaspoon avocado oil
  • 2 teaspoons Pomegranate or “Pomegranate-Quince” white balsamic vinegar
  • 1 to 1½ teaspoons honey (or agave)
  • ½ teaspoon onion powder (or shallot salt if you have that)
  • ½ teaspoon dried parsley
  • ¼ to 1/2 teaspoon dried dill (it’s your taste buds, use however much you want)
  • Pinch of sea salt (omit this if you used “shallot salt”)

Directions

Gently whisk together the yogurt, mayonnaise, olive oil, avocado oil, vinegar, honey, onion powder, parsley, dill, and salt until smooth. If the consistency is too thick for you, just add 1 to 2 tablespoons of water to thin the dressing until it reaches your preferred consistency. Store it in the refrigerator.

NOTE: The Pomegranate quince white vinegar is hard to find. I buy it at a specialty shop local to me in Colorado, but I’ve seen a few online stores carry it so you can just do a quick Google search for that. Also, I’ve used plain pomegranate vinegar too, and it’s just as good and easier to find.

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