Monday, April 29, 2013

Yogurt Honey Mustard Salad Dressing


On Easter Sunday, I was assigned a big salad for our family meal.

Boring.

To say I was bummed at my drab and unfun contribution was an understatement.  But I made the best of it.  And even though I forgot a photo, it was a really delicious salad with spinach, artichoke hearts, dried blueberries, dried cherries, spiced walnuts and this yummy dressing.

This dressing is so simple to make, keeps a long time in the fridge, can be made fat free or low-fat, and is real crowd pleaser.




Yogurt Honey Mustard Salad Dressing

Ingredients:
* Yogurt (I used fat free vanilla but any plain or vanilla, regular or Greek, would work)
* Honey
* Dijon Mustard
* Balsamic Vinegar
* EVOO (optional)
* Kosher Salt
* Fresh Cracked Ground Pepper

Directions:
* I eye-ball this but in general you are going to want a good bit of yogurt, more if you skip the EVOO.  About an equal amount of balsamic and half that of mustard.  A small amount of honey- maybe 1/4 of the yogurt.  A pinch of salt and pepper.  All to taste.  Either whisk or blitz in the blender (my preference).
* This keeps in the refrigerator for as long as the yogurt will keep as that is your only perishable ingredient.  But in general I make it and use it during the following week.  





1 comment:

Worthington said...

Sounds like a yummy dressing. Do you ever put a fruit in there with it? I wonder how raspberry would taste with the honey and mustard and balsamic. It sounds good but you never know!

XO

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