I love honey mustard. Always have. In high school we had a salad bar, and the three dressings I remember were Italian dressing (disgusting – in what way is this dressing Italian? I’ll never understand), ranch dressing (the taste or appearance never really did it for me), and honey mustard. I knew the honey mustard was probably filled with high fructose corn syrup, but I always still added a dollop on my salad because I loved it so much!
These days, I have no patience for denying myself what I really want. That’s why I enjoy getting creative in the kitchen to satisfy a craving, while boosting the nutrition from the original food or recipe. This honey mustard is a prime example.
Plain old Ken’s Honey Mustard clocks in at 130 calories, 6g sugar, and 150 mg sodium. You’ll also get three types of sugar (including high fructose corn syrup), artificial color, and preservatives. Yeah, I’m gonna have to take a hard pass.
This recipe for honey mustard is creamy, just the right amount of sweet, and just as good as that version from high school. My favorite ways to enjoy this is the drizzle it over a cobb salad or dip chicken breast in it!
- ½ cup mayo
- ½ cup Greek yogurt
- 1/3 cup honey
- ¼ cup yellow mustard
- 1 tbsp creole mustard
- Salt & pepper
Blend all ingredients together in a food processor or blender.
Serve as a salad dressing or dip.
Nutrition Facts for 2 tbsp: 75 calories, 5g fat, 1g saturated fat, 6g carbs, 6g sugar, 0g fiber, 1g protein, 115mg sodium