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.
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
Yield: 1 1/2 cups