This dressing is so good that I make it almost every day.
I put it on almost everything. Salads, sandwiches, wraps, quesadillas … It goes well with everything! Even ice cream.
Just kidding. Don’t put it on your ice cream. Unless you’re super weird and/or want to ruin your ice cream.
Since discovering this recipe, 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, homemade salad dressing with all-natural ingredients, there’s absolutely no need for store-bought dressing — most of which have weird additives that our bodies definitely don’t need.
The less wacky ingredients we consume, the better!
I originally started making this Greek yogurt honey mustard dressing 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.
Follow the recipe below to make a batch of 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.)
Greek Yogurt Honey Mustard Dressing
What you’ll need:
1 tablespoon extra virgin olive oil
2 tablespoons Red Wine Vinegar
2 (generous) teaspoons mustard
1/4 cup plain, non-fat Greek yogurt (I use Chobani or Trader Joe’s)
2 teaspoons honey
What to do:
1. In a small bowl, whisk together the olive oil and vinegar.
2. Add the 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 2-tablespoon servings