Greek yoghurt is added to this honey-mustard salad dressing recipe to make it lighter. There's no mayo here! This dressing is very simple to make.
– ½ cup plain Greek yogurt (any % fat will do) – ¼ cup extra-virgin olive oil – ¼ cup Dijon mustard – 3 to 4 tablespoons honey, to taste – 2 tablespoons lemon juice – 2 tablespoons apple cider vinegar or more lemon juice – 1 clove garlic, pressed or minced – ½ teaspoon fine sea salt – 10 twists of freshly ground black pepper
Add all of the ingredients in the order that they are listed in a liquid measuring cup or bowl that holds two cups. Mix thoroughly by whisking.
A taste should be taken, and if additional pepper is required, it should be added to the dish.
This dressing is purposefully bold; however, if you find that it has a taste that is too sour for your taste, you can add another tablespoon of honey by whisking it in.
For a period of ten to fourteen days, you should cover any salad dressing that you have left over and store it in the refrigerator at room temperature.