Honey-Mustard Dressing

Honey-Mustard Dressing

1 Review
From: EatingWell Magazine July/August 1992

A perfect foil for a salad of mixed bitter greens including arugula, chicory, escarole, radicchio and/or watercress

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1/2 cup nonfat plain yogurt
  • 1 tablespoon cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • Salt & freshly ground pepper to taste


  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 14 calories; 0 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 1 g protein; 2 mcg folate; 0 mg cholesterol; 3 g sugars; 1 IU vitamin A; 0 mg vitamin C; 31 mg calcium; 0 mg iron; 65 mg sodium; 42 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

Reviews 1

June 16, 2014
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By: EatingWell User
Smooth and Creamy This is a very good dressing. I like it better than the whole fat version. Pros: Easy to make and it's healthy.