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