Sunshine Salad Dressing
Total Time
10 minutes
Prep Time
10 minutes
Cook Time
0 minutes
Rating
4.9 out of 5 stars
(440)
Ingredients
1 1/2 cups
- 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
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Preparation
Step 1
In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed. Whisk until blended. Taste, and season with additional pepper if necessary.
Step 2
This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
Step 3
Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.
Step 4
Save recipe for the next time?
Chef's notes
Make it dairy free:
If you have a favorite unsweetened dairy-free plain yogurt, it should work well here.
