Use this light and creamy herb dressing to dress coleslaw, cucumber salad, potato salad or simple mixed greens. Feel free to use fresh chopped herbs instead of dried. Recipe by Nancy Baggett for EatingWell. Source: EatingWell Magazine, May/June 2010

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Combine mayonnaise, yogurt, sour cream, vinegar, mustard, honey, onion or chives, tarragon (or dill) and onion salt (and/or celery salt) in a bowl until well blended. Season with white pepper. Taste and adjust seasonings, if desired.



Make Ahead Tip: Cover and refrigerate the dressing for up to 5 days. Stir before using.

Nutrition Facts

26 calories; 1.5 g total fat; 0.4 g saturated fat; 3 mg cholesterol; 89 mg sodium. 19 mg potassium; 2.9 g carbohydrates; 1 g sugar; 0.4 g protein; 29 IU vitamin a iu; 1 mcg folate; 13 mg calcium; 1 mg magnesium; 1 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
One of my family's favorite dressing and dip recipe. Read More
Rating: 4 stars
Delicious and very low in calories and fat!!! Read More