This dressing is so good that I make it almost everyday. I put it on almost everything. Don’t judge me, but it’s probably been months since I’ve used any other salad dressing or sandwich spread. But really, who the heck cares?! When you have a low-cal (only 46 per serving!), homemade salad dressing with all natural ingredients, there’s absolutely no need for silly, store-bought dressing from a bottle.
I originally started making it by following this recipe from Martha Rose Schulman. After about my fourth time whipping it up, I sort of stopped referring to the recipe and started winging it, playing around with the proportions and omitting some ingredients until I finally adapted it into this creamy, sweet, and tangy honey mustard deliciousness. Here’s how to make your own. (P.S. Feel free to play around with the ingredient proportions to modify it for your own personal taste. For example, if you like a sweeter dressing, add a bit more honey.)
What you’ll need:
1 T extra virgin olive oil
2 T Red Wine Vinegar
2 (generous) tsp. mustard
1/4 cup Plain, Non-fat Greek Yogurt (I use Chobani)
2 tsp. honey
What to do:
1. In a small bowl, whisk together the olive oil, vinegar.
2. Add mustard and mix until blended.
2. Add in the Greek yogurt and honey mix until blended.
3. USE ON ALL OF THE FOOD!
Makes about five 2T servings
46 calories; 4g carbs; 3g fat; 1g protein; 4g sugar