Creamy Honey Mustard Dressing

A good salad dressing can make a ordinary salad extraordinary and an extraordinary salad even better. This is why I like to have a few salad dressings and sauces on hand to make my meals pop.

Paris Creek German Style yoghurt is one of my favourite bases for a dressing. It’s runny consistancy and and slightly sweet, slightly tart taste mean that it is a great base for other flavours. As an added bonus it’s naturally quite low in fat without being a ‘low-fat’ product.  This  particular dressing was made to go with a Kale and Quinoa superfood salad which you’ll be seeing shortly. I wanted to accentuate the crunchiness of the quinoa and add cut the sharpness of the barely cooked Kale. This dressing would be absolutely devine in a chicken and avocado salad also.

Creamy Honey Mustard Dressing

  • 3 Tbsp Paris Creek German-style yoghurt
  • 3 ts grainy mustard
  • 1/4 tsp grated ginger
  • juice from 1/2 a lemon (about 1 1/2 Tbsp)
  • 1/2 tsp honey
  • a big pinch salt

  1. Combine all the ingredients in a mixing bowl and blend with a fork.
  2. Store for up to 1 week in an airtight jar in the fridge.

Preparation time: 4 minute(s)

Cooking time:

Number of servings (yield): 6

If you can’t get Paris Creek German style yoghurt Jalna’s fat free yoghurt is only a slightly thicker consistency and would work nearly as well.

About Michelle

Michelle is passionate about showing people how easy it is to prepare food that is healthy and packed full of flavour. She has just completed her first recipe book, Healthy Helpings: fast food for fit physiques. She began sharing her love of food in 2007, when she produced two series of the online cooking show ‘Healthy Helpings TV’, making fast food healthy and healthy food fast. In 2008 she competed in bodybuilding as a novice figure shaping competitor and she remains passionate about physique sports. She was a 2009 Australian Masterchef semi-finalist, and contributes articles to Oxygen Magazine Australia. Michelle lives with her husband on the Fleurieu Peninsula in South Australia, where she loves to search out new ingredients and food ideas from local farmers markets, health food shops and ethnic grocers, and take her two dogs on long rambles through the vineyards. Find out more about Michelle's book