Let’s rewind to my trip to Costa Rica last month with my grandmother. It was the final day on our group trip, and we arrived at Sibu for our ultimate dinner together. Sibu produces the ideal chocolate I’ve ever tasted, and they greeted us with rum-spiked, spiced hot chocolate.
I was virtually a child in a candy store all evening as they presented a lesson in chocolate historical past (with wine and chocolate) and moved on to an incredible dinner.
Following appetizers, they handed us chopped salads that looked reasonably standard at first glance—I keep in mind lettuce, tomato, avocado, feta and dressing. Then I took a bite and forgot about chocolate for a minute. That dressing!
I instantly tracked down the owner of the location to ask about it. He said it was a “honey-Dijon vinaigrette with yogurt base” and I vowed to recreate it at residence. Thoughts you, this dressing is very diverse from a classic vinaigrette.
I commenced with the honey-mustard vinaigrette that I produced for my cookbook, which I really like as written. I decreased the oil and extra plain Greek yogurt until it tasted like the dressing at Sibu.
This dressing is essentially a creamy honey-mustard dressing created with Greek yogurt as an alternative of mayonnaise. It gives a much more luxurious texture than any other honey-mustard dressing I’ve attempted. I’m generally skeptical of utilizing yogurt in spot of mayonnaise or sour cream (mayo and sour cream have their location), but this salad dressing wouldn’t be the identical with out it.
Healthier Honey-Mustard Dressing
The only difficulty with this dressing is that “honey-Dijon vinaigrette with yogurt base” doesn’t do it justice. “Healthy honey-mustard dressing” sounds bland, and “creamy honey-mustard dressing” doesn’t quite capture the tangy deliciousness of the yogurt.
I dubbed it “Sunshine Salad Dressing” because it brightens up my salads so well. I couldn’t keep it to myself any longer, so I’m sharing it these days for all of your side salad requirements. The recipe yields a lot (virtually one one/2 cups). I don’t consider you’ll have any difficulties finishing it off. It helps make a stellar dip for veggies, too!
I’ve been trying to keep a huge jar of it in my fridge for the past couple of weeks, and it goes with just about every little thing. Try out this honey-mustard dressing with any of the following:
- Fresh greens of any kind
- Brussels sprouts
- Bell peppers
- Goat cheese, feta or cheddar cheese
- Sunflower seeds, pecans, or almonds
Please let me know how you like this honey-mustard dressing in the remarks! I hope you enjoy it as considerably as I do.
Sunshine Salad Dressing
- Writer: Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: minutes
- Total Time: ten minutes
- Yield: 1 cup s 1 x
- Group: Salad Dressing
- Method: Whisked
- Cuisine: American
four.9 from 135 reviews
This creamy honey-mustard salad dressing recipe is lightened up with Greek yogurt. No mayo here! It’s so simple to whisk this dressing with each other. Recipe yields practically 1 cups and keeps nicely for 10 to 14 days.
- cup plain Greek yogurt (any % excess fat will do)
- cup further-virgin olive oil
- cup Dijon mustard
- three to 4 tablespoons honey, to taste
- two tablespoon s lemon juice
- two tablespoon s apple c >1 clove garlic, pressed or minced
- teaspoon fine sea salt
- 10 twists of freshly ground black pepper
- In a 2-cup liquid measuring cup or bowl, mix all of the components as listed. Whisk until blended. Taste, and season with additional pepper if necessary.
- This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
- Retailer leftover salad dressing in the fridge, covered, for ten to 14 days.
Make it dairy cost-free: If you have a favorite unsweetened dairy-cost-free plain yogurt, it must operate properly right here.