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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




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

1 tablespoon
26 calories; protein 0.4g; carbohydrates 2.9g; sugars 1.4g; fat 1.5g; saturated fat 0.4g; cholesterol 2.8mg; vitamin a iu 29.2IU; vitamin c 0.1mg; folate 1.3mcg; calcium 12.6mg; magnesium 1.4mg; potassium 19mg; sodium 89.4mg; added sugar 1g.

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