Honey-Mustard Dressing

A perfect dressing for a salad of mixed bitter greens including
arugula, chicory, escarole, radicchio and/or watercress.
If you like, double the recipe and keep on hand
in the refrigerator for 3 or 4 days.

Nutrition Bonus: Check the label to see if yogurt contains
live, active cultures; these friendly bacteria are
good for your digestive tract.

Makes about 1/2 cup

1/2 cup nonfat yogurt
1 tbsp cider vinegar
2 tsp Dijon mustard
2 tsp honey
Salt & freshly ground black pepper to taste

In a small bowl, whisk yogurt, vinegar, mustard, honey and salt until blended.
Add a generous grinding of pepper and whisk again. (Alternatively, combine
all ingredients in a small jar, secure the lid and shake until blended.)

SERVING SIZE:  1 tablespoon

POINTS:  0.5 (0.5)

PER SERVING:  15 Calories, 1 g Protein, 0 g Fat,
15 mg Sodium, 0 g Dietary Fiber, 3 g Carbohydrate

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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