Honey-Mustard Dressing

July/August 1992

Your rating: None Average: 3.2 (33 votes)

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

Honey-Mustard Dressing

Makes: About 1/2 cup

Active Time:

Total Time:


  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.


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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