I almost always make my own salad dressings unless we are in our trailer and I don’t want to buy a special ingredient or two just for a salad dressing. I’m thinking of buttermilk, for example. I use buttermilk in many of my favorite dressing recipes at home, as well as other dishes. But when traveling, what the heck would I do with the rest of the container? You catch my drift. So on the road I usually buy salad dressings. And yes, I am mostly disappointed.

But I’m home now. REALLY home now! And there is a lovely bottle of buttermilk just waiting for me to create something yummy with it. Well it’s just going to have to chill out for a little longer, because I decided to go wild and crazy and prepare an exotic and different dressing for our dinner salad the other evening. (I do travel in the fast lane every once in a while.) And because I often see honey-mustard on dinner menus, I thought maybe I would head in that direction. After all, if honey-mustard is offered routinely at restaurants, it must be pretty good, right? But I had never ordered it, because really, there is nothing better than blue cheese dressing. Inconceivable! But I was up for an adventure. So to the internet I went in search of the perfect honey-mustard dressing.

Now for all intents and purposes, I really didn’t know what a good honey-mustard dressing should taste like. But there are some cooking sites that I trust. And so when this recipe appeared on the cookieandkate.com site, I decided to give it a try. And oh my, was I surprised! What a refreshing change from blue cheese dressing. (I can’t believe I actually just wrote that. Consider it a circumstance brought on by being confined to quarters for too long!) And truly, what a delightful new way to perk up a salad. But be warned. This is not a subtle, quiet, and unassuming little dressing. This is an in your face, bold, and brassy concoction. And absolutely delicious when I served it the other evening tossed with red leaf lettuce, romaine, and massaged kale. Then plated it up liberally sprinkled with salted sunflower seeds on top. Yum.

So if your salads too would benefit from a new and delightful dressing, consider this recipe. It is absolutely scrumptious, especially with bold flavored salad ingredients.

As always, love, peace, and salad days to all. (Or should it be salad daze?) Your choice!

¼ c. plain Greek yogurt  

2 T. extra virgin olive oil

2 T. Dijon mustard

2 T. honey

1 T. fresh lemon juice

1 T. apple cider vinegar  

1 small clove garlic, finely minced

¼ tsp. fine sea salt

freshly ground black pepper

Whisk all of the ingredients together. Taste, and adjust seasoning if desired. If the taste is too tart for your liking, whisk in another tablespoon of honey.

Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.