Honey Dijon Mustard Dressing

Total Time
Prep 5 mins
Cook 0 mins


  1. In a small bowl, whisk yogurt, vinegar, mustard, honey and a pinch of salt until well blended.
  2. Add a generous portion of pepper and whisk again.
  3. Serve with mixed bitter greens such as arugula, chocory, escarole, radicchio and/or watercress. Makes 1/2 cup.
  4. Can be shaken or whisked.
  5. Refrigerate any un-used dressing for up to 4 days.


Most Helpful

Tasty dressing, I made this for some deep fried Zucchini sticks, and even thought it wasnt the 'right' recipe for those, Ive found a lovely dressing I'll use for my Summer salads. Thanks for posting.

Evie* November 09, 2002

This turned out fairly well. I liked it, but didn't love it. My husband said it wasn't sweet enough. I added extra honey to the leftovers and that seemed to help. It is good enough to probably make again though.

Reddyrat May 04, 2008

This was excellent! i make a batch and take it to work so I can have it on my green salad from our salad bar. Thanks" Vanessa

vanessal February 16, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a