Creamy Honey Mustard Dressing

So, I have this sister-in-law and she's magic. Seriously. I like ANYTHING she feeds me, even things that have spent decades on my list of least favorite foods.  She's converted me to mayonnaise (although I still won't spread it on a sandwich), mustard (which I eagerly spread on sandwiches), enchiladas,  pasta salad, and a bunch of foods I previously considered offensive for one reason or another.  This conversion isn't a small feat either, I was the pickiest child in the world.  I basically lived on refried beans and plain noodles as a kid--gourmet, I know.
Ever since I discovered mustard is actually really good, I've been finding ways to include it in everything and even made my own (which despite the simplicity of making mustard was a total fail, 4 entire cups of total fail that are still sitting in my fridge, to be precise...).  My new favorite use for mustard, however is this creamy, tangy, sweet and surprisingly healthy salad dressing.  Its great on lettuce (or should I say with lettuce... I practically use a 1:1 ratio...), as a dressing for pasta salad, or as a veggie dip.  You should probably try it :)

  • 1/4 cup Greek yogurt
  • 1 Tbs honey
  • 1 1/2 Tbp mustard (the condiment, not the powder)
  • Salt & pepper to taste
  • 1 tsp water (optional)

In a small bowl, whisk together the first 3 ingredients.  Salt & pepper to taste.  If desired, add a bit of water to thin.

  • I like it quite mustardy, if you don't use, just 1Tbs of mustard.
  • I like using spicy brown mustard, but use whatever you like best.
  • You can make this vegan by using agave and plain soy yogurt.  You won't need the water if you are using non-Greek yogurt.
  • Use fat-free yogurt for a fat-free dressing, and again, no water is necessary because the yogurt is already thinner.
  • I haven't kept this more than 2-3 days in the fridge, but it lasted just fine for that duration.

Yes, I have caved & Instagram
Arugula with dried cherries, goat cheese, honey roasted almonds, and this honey mustard dressing.

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