Greek Yogurt Honey Mustard Dressing

This dressing is so good that I make it almost everyday. I put it on almost everything. Salads, sandwiches, wraps, quesadillas… It goes good with 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 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.


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.)

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.


Nutritional Values:

Makes about five 2T servings

46 calories; 4g carbs; 3g fat; 1g protein; 4g sugar

6 Thoughts on “Greek Yogurt Honey Mustard Dressing

  1. Pingback: Flu-fighting Super-food Salad « The Hungry Runner

  2. Found this on Pinterest and made it today. I LOVED it! It is tart from the vinegar, but I like that vinegar flavor. My husband isn’t a fan of vinegar so he wasn’t keen on it…but that just means it’s more for me! Thanks for posting this one!

  3. Rachel on April 30, 2013 at 10:54 pm said:

    Just made this, and I love it! How long does it usually last for?

    • I’ve had it stay good for about 3-4 days. You might notice the yogurt start to cake around the edges of the container but as long as you keep it sealed and in the fridge it should be alright.

  4. kala on May 1, 2013 at 9:12 pm said:

    This is sooooo yummy!!! I wasn’t sure how it would turn out but it is fantastic! My mom and I LOVE it!

  5. Addi Aaj on June 4, 2015 at 12:18 pm said:

    Awesome recipe!! I really enjoyed the flavour. It’s amazing how good it taste for a non-fat yogurt ingredient.

    Otherwise I threw in a half tsp of lemon juice.

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