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Sunshine Salad Dressing

December 27, 2019 by Lee Leave a Comment

Print Recipe
5 from 4 votes

Sunshine Salad 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.
Course: Salad
Servings: 0
Author: Cookie and Kate

Ingredients

  • 1/2 cup plain Greek yogurt any % fat will do
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup Dijon mustard
  • 3 to 4 tablespoons honey to taste
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar or more lemon juice
  • 1 clove garlic pressed or minced
  • 1/2 teaspoon fine 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

Recipe By: Cookie and Kate
Yield: 1 1/2 cups

Related posts:

Zesty Lime Shrimp and Avocado Salad

Wedge Salad

Wedge Salad with Blue Cheese & Herb Dressing

Tomato Feta Pasta Salad

Tomato-Basil Salad

Filed Under: Salads

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