6 Tbs. Champagne wine vinegar, 1 tsp. Dijon mustard, 2 Tbs. Basil Pesto sauce, 1oz fresh Basil leaves, 7oz Fage brand 2% Greek yogurt (single serving container), 4oz mayonnaise.
Place all ingredients in a blender / food processor / VitaMix and blend until smooth. Store in a lidded container / jar and keep refrigerated until ready to use. Serve over a fresh salad of your choice.
Note: See my homemade Pesto recipe if you desire to use homemade pesto with this recipe.