Low in fat but tops in flavor, this lightly sweet dressing is a snap to make and is best with fresh, sturdy greens like romaine as well as fruit salads that feature apples, pears or grapes.
- 3 tablespoons yogurt
- 1/4 cup balsamic vinegar
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper
Combine all of the ingredients in a blender. Blend until combined, about 30 seconds. To store, transfer to a jar with a tight fitting lid and refrigerate for up to a week. Use to dress washed green or fruit salads.
Makes approximately ½ cup.