Recipe Image

Honey-Mustard Dressing

  • 5 m
  • 5 m
EatingWell Test Kitchen
“A perfect foil for a salad of mixed bitter greens including arugula, chicory, escarole, radicchio and/or watercress”


    • ½ cup nonfat plain yogurt
    • 1 tablespoon cider vinegar
    • 2 teaspoons Dijon mustard
    • 2 teaspoons honey
    • Salt & freshly ground pepper to taste


  • 1 Whisk yogurt, vinegar, mustard, honey and salt in a small bowl until blended. Add a generous grinding of pepper and whisk again. (Alternatively, combine all ingredients in a small jar, secure the lid and shake until blended.)
  • Make Ahead Tip: Refrigerate for up to 4 days.
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