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Honey-Mustard Dressing

:  July/August 1992

Your rating: None Average: 3.4 (17 votes)

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


Honey-Mustard Dressing Recipe

Makes: About 1/2 cup

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

  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.)

Tips & Notes

  • Make Ahead Tip: Refrigerate for up to 4 days.

Nutrition

Per tablespoon: 12 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 3 g carbohydrates; 1 g protein; 0 g fiber; 61 mg sodium; 2 mg potassium.

Exchanges: Free Food


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Recipe Categories

Health & Diet Considerations
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
Everyday favorites
Kid-friendly
Type of Dish
Salad dressing
Sauce/Condiment, savory
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Publication
July/August 1992
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