Yogurt Dressing

A creamy salad dressing that skips the mayo entirely. Plain yogurt provides the body, honey brings sweetness, mustard adds bite, and a teaspoon of apple cider vinegar sharpens everything up. Six ingredients, one bowl, five minutes.

The balance between honey and mustard is what makes this dressing work. The honey rounds out the yogurt’s tang without making it sweet, while the mustard prevents it from tasting like a fruit dip. That teaspoon of apple cider vinegar is small but essential. It brightens the whole thing and keeps the flavors from going flat.

This dressing coats greens without weighing them down. It clings to lettuce leaves better than a vinaigrette but feels lighter than ranch or Caesar. The yogurt gives it that creamy texture people expect from a “real” dressing without the heaviness of oil or mayonnaise.

Chef Tips

• Use full-fat plain yogurt for the creamiest result. Greek yogurt works too but makes a thicker dressing. Thin it with a splash of water or milk if using Greek.
• Let the dressing sit in the fridge for at least 20 minutes before serving. The flavors meld and the mustard mellows.
• This keeps in a sealed jar in the fridge for up to 5 days. Give it a good stir before each use since the yogurt can separate slightly.

Variations

• Herb garden: Stir in a tablespoon of fresh chopped dill, chives, or parsley for a green goddess-style twist.
• Spicy version: Add a pinch of cayenne or a few dashes of hot sauce for heat that builds behind the honey.
• Poppy seed: Mix in a teaspoon of poppy seeds for crunch and a classic dressing spin that pairs well with fruit salads.