- 1/4 cup balsamic vinegar
- 1 tablespoon soy sauce (or asian gourmet soy sauce)
- 1 1/2 tablespoons dijon mustard
- 1 1/2 tablespoons honey
- 3 tablespoons yogurt
- 1/2 tablespoon olive oil
|Calories70Calories from Fat25|
|% DAILY VALUE|
|Calories from Fat25|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sharon Clark 2 Jan
Easy to make and has been a tasty addition to several salads. I used sour cream instead of yogurt since that was what I had in my fridge.
Patricia Duval 22 Sep 2018
I made this using fat free Greek yogurt and basalmic vinegar and it was delicious. Also made it using sherry vinegar. The family liked the sherry vinegar version better as did I.
Faith 15 Sep 2018
Great loved recipe can add more or less of yogurt to taste
Osk 2 Jun 2018
This was pretty good and very easy to make. I added another tablespoon and a half of yogurt since it was just a bit too dark and strong for my taste.
Catherine R. 2 Jan 2018
it was easy and really good!
Joe S. 15 Aug 2017
Not bad.. will keep it in the books for reference. Good flavor, would make it again but with a few changes. A bit less on the vinegar and try to thicken it up a little.
Jackie W. 21 Mar 2016
I made this to put on an arugula, beet, and goat cheese salad, and it was very good. I would use a little less soy sauce next time, but the sweetness of the beets helped balance it out. I also substituted the Greek yogurt with fat free sour cream, and since those are quite interchangeable, it worked.
Jamie H. 27 Oct 2015
easy,tasty.complemented my grilled salmon w/maple glaze entrée perfectly.not a beautiful dressing but very strong flavours.would go well w/grilled romaine wedges.