Quick, before I get Sidetrack'd

Since we cut out refined sugar and most processed foods on January 1, life in the kitchen has been a lot of trial and error. Fortunately, most of the time things turn out well, but there are the occasional flops. Like my birthday cake, but that’s another story for another time.

This is a story of success. Success so sweet I could eat it with a spoon. Literally.

Yesterday we were tasked with preparing salad for our small group dinner. Since most salad dressings contain refined sugar and lots of ingredients I can’t pronounce, I needed to come up with a good, homemade recipe.

Thanks to Google and a little recipe tweaking, I stumbled upon a winner.

Homemade Honey Mustard Dressing
(adapted from this recipe)

1 and 1/2 cup plain organic yogurt
1/4 cup dijon mustard
1/2 cup local honey

Whisk together until well mixed. Refrigerate in mason jar or other air tight container.

This makes a full (to the top) pint mason jar. Not sure exactly how long it will last, but I’m thinking about a week.

I also made the Ranch dressing recipe from $5 Dinners substituting plain yogurt for the mayonnaise. It is good, as well, but the yogurt flavor is much more prevalent. I think it’s just something I’ll need to get used to.

Either way, the honey mustard is delicious! Enjoy!