Let’s go back to my recent trip to Costa Rica with my grandmother. We arrived at Sibu for our farewell dinner as a group on the final day of our vacation. Sibu makes the greatest chocolate I’ve ever had, and they welcomed us with hot chocolate that was laced with rum.
As they delivered a lecture on chocolate history (with wine and chocolate) and then proceeded to a fantastic meal, I was essentially a kid in a candy store the entire time.
After the appetizers, they gave us chopped salads, which at first appearance appeared to include only the most basic ingredients (lettuce, tomato, avocado, feta, and dressing). I then took a nibble and temporarily forgot about the chocolate. Those clothes!
I went right after the property owner to inquire about it. I resolved to make the honey-Dijon vinaigrette he described at home, which had a yogurt base. Be aware that this dressing differs significantly from a traditional vinaigrette.
I began by making the honey-mustard vinaigrette from my cookbook, which I adore in its textual form. To make it taste like the dressing at Sibu, I cut back on the oil and added plain Greek yogurt.
Essentially, this sauce is a creamy honey-mustard dressing that is created with Greek yogurt rather than mayonnaise. In comparison to other honey-mustard dressings I’ve tasted, it has a more plush texture. Although mayonnaise and sour cream both have their uses, I’m not typically a fan of substituting yogurt for either, but this salad dressing wouldn’t be the same without it.
Honey-Mustard Healthy Dressing
The description “honey-Dijon vinaigrette with yogurt base” doesn’t do this dressing justice, which is the main issue with it. Healthy honey-mustard dressing sounds tasteless, and “creamy honey-mustard dressing” fails to adequately convey the yogurt’s sour pleasure.
Since it makes my salads so much brighter, I named it “Sunshine Salad Dressing.” I had to share it today for all of your side salad requirements because I couldn’t keep it to myself any longer. The yield is substantial (nearly 1 1/2 cups). You shouldn’t have any trouble completing it, in my opinion. It also works fantastically as a veggie dip!
- anything green that is fresh
- Brussels sprouts and broccoli
- Kale \sCarrots
- the bell pepper
- Cheddar, feta, or goat cheese
- Almonds, pecans, or sunflower seeds
Also read: Roasted & Raw Carrot Salad with Avocado
- 12 cup plain Greek yogurt with any percentage of fat
- Extra virgin olive oil, 1/4 cup
- Dijon mustard, 1/4 cup
- 3–4 teaspoons of honey, as desired
- Lemon juice, two tablespoons
- 1 to 2 teaspoons of lemon juice or apple cider vinegar
- 1 minced or pressed garlic clove
- 12 teaspoon of sea salt, fine
- 10 freshly ground black peppercorns
- All of the ingredients should be combined in a bowl or cup with a capacity of 2 cups for fluids. Blend using a whisk. If required, add more pepper after tasting.
- Although this dressing is meant to be robust, if you find it to be too tart, add another tablespoon of honey.
- For 10 to 14 days, keep leftover salad dressing sealed in the refrigerator.