Healthy Honey-Mustard Dressing
This creamy honey-mustard salad dressing recipe is lightened up with Greek yogurt. No mayo here! It’s so easy to whisk this dressing together. Recipe yields almost 1 ½ cups and keeps well for 10 to 14 days.
INGREDIENTS
½ cupplain Greek yogurt (any % fat will do)
¼ cupextra-virgin olive oil
¼ cupDijon mustard
3to4tablespoons honey, to taste
2 tablespoonslemon juice
2 tablespoonsapple cider vinegar or more lemon juice
1clove garlic, pressed or minced
½ teaspoonfine sea salt
10 twists of freshly ground black pepper
INSTRUCTIONS
In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed. Whisk until blended. Taste, and season with additional pepper if necessary.
This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.
NOTES
MAKE IT DAIRY FREE: If you have a favorite unsweetened dairy-free plain yogurt, it should work well here.