Toss this creamy curry dressing with a salad of red-leaf lettuce, baby spinach, slivered red bell pepper, chopped hard-boiled egg and a sprinkle currants or raisins.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2011




Ingredient Checklist


Instructions Checklist
  • Place yogurt, mayonnaise, lemon juice, water, honey, curry powder, salt and pepper in a bowl or a blender; whisk or blend until smooth.



Make Ahead Tip: Cover and refrigerate leftover dressing for up to 5 days.

Nutrition Facts

29 calories; protein 0.5g; carbohydrates 3.7g; dietary fiber 0.1g; sugars 2.1g; fat 1.4g; saturated fat 0.2g; cholesterol 2mg; vitamin a iu 16.9IU; vitamin c 1.2mg; folate 2mcg; calcium 17.4mg; iron 0.1mg; magnesium 2.2mg; potassium 26.9mg; sodium 103.1mg; added sugar 1g.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Meh If you want something spicy or tangy then stay away from this recipe. It's nice... but very sweet. I mean think about it: yoghurt mayo and honey in the same dressing? So if you want something sweetish then this is cool. thumbs up But for me I had to add a LOT of chilli powder curry powder and pepper. And it's still borderline sweet. Pros: Creamy Cons: Very very sweet A little fatty Read More
Rating: 5 stars
With 3 tablespoons of lemon juice I didn't find this too sweet at all! I gave a little extra squeeze of honey as a matter of fact. Delicious as is I think it would make a good base for a variation on Honey Mustard Sauce. Add 2 maybe 3 tablespoons of stone ground Dijon mustard. The curry will be that "what is that?" taste. I've found that with many sauces it's best to let them refrigerate for an hour or two; flavors blend and the sauce usually thickens a bit. Read More