Honey Mustard Dressing

This school year, I have been taking salad to school every day for lunch. It is a loaded salad, with a mix of green leaf lettuce and spinach as the base, and black beans, garbanzo beans, olives, tomatoes, red peppers, and carrots on top. At the beginning of the year, I also brought salad dressing, but soon realized that no salad dressing was that healthy, so I decided to make my own. The original recipe is from allrecipes.com, but I have made some significant changes. I make this once a week and have it every day.

1/3-1/2 cup Greek yogurt
1-2 Tlbs horseradish mustard*
1-2 Tlbs honey
1 Tlbs lemon juice
dash of milk (optional)

In a pint jar, mix all the ingredients except the milk. Stir it well to combine. If the dressing is too thick, thin it out with a little bit of milk. Keep refrigerated.

I like this a lot with the horseradish mustard, but if you can't find it, you could probably use dijon mustard and prepared horseradish, or just use dijon mustard instead. I think the horseradish gives it a nice zing. I also like that this recipe is easy to adjust for taste, with more or less honey and more or less mustard. I also like that it keeps really well. I changed the original recipe from regular mustard to dijon, majo to Greek yogurt, and increased the amount of lemon juice.

rating - 5/5
Why? Quick and easy, and no preservatives.

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