Honey and Mustard Yogurt Salad Dressing


Here is the honey and mustard yogurt salad dressing I made to go with my roasted pear and fig salad. This is a very healthy dressing and goes well with any salad. It can be stored in refrigerator for 3-4 days. Here is the recipe.


All you need is

Yogurt - 1 cup
Honey - 1\4 cup
Mustard sauce - 2 tbsp
Salt - 1\4 tsp
Freshly ground black pepper - 1\4 tsp
Lemon juice - 2 tbsp


Method of preparation

Whisk yogurt in a bowl till smooth.
Add all the remaining ingredients to it.
Whisk well.
Chill for a few hours.
Pour over the salad.



Comments

Post a Comment

Popular posts from this blog

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simm...
Read more

Mango salad and red snapper

Image
Mix cubes of fresh mango and avocado plus some red onion, red chili, a couple of shrimps and  coriander Sprinkle with lemon juice and olive oil.  Fry the fillets of red snapper, skin side down, for about 5 mins.  Then the other side for a minute or 2. For decoration I added some cubes of beetroot. Inspired by good old Rick Stein
Read more

Raymond Blanc's beetroot salad, hot smoked salmon, horseradish crème fraiche Recipe

Image
In a bowl, mix 50g  crème fraîche , 1tsp grated horseradish , a pinch of sea salt , a pinch of cayenne pepper and a squeeze of lemon juice , taste and adjust the seasoning if required. Boil a yellow , a red and a chioggia beetroot about 45 mins, cool and    gently rub the skin from the beets, cut each in 6 wedges. Mix with a pinch of salt, 1/2 finely chopped shallot , 1 tsp balsamic vinegar , 2 tbsp good  olive oil and black pepper. Arrange on plates, top with flaked hot smoked salmon and finish with dots of the sauce and sprigs of dill  from simple food, looking good Raymond Blanc's beetroot salad, hot smoked salmon, horseradish crème fraiche Recipe from Sweet Cake Raymond Blanc's beetroot salad, hot smoked salmon, horseradish crème fraiche Recipe https://sweetteabiscuits.blogspot.com/2021/11/raymond-blancs-beetroot-salad-hot.html
Read more