Creamy Mustard Dressing

I'mPat's Note:

This is from Super Food Ideas. I substitute splenda for honey to make diabetic friendly. Based serving on using all in a large salad to serve 4 people.

• Total Time: 3 mins
• Prep Time: 3 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 0.6666667 cup

• ½ cup buttermilk
• 1 tablespoon honey (or splenda for diabetic)
• 2 teaspoons apple cider vinegar
• 1 teaspoon English mustard (mild)
• 1 pinch salt

Directions:

1. Combine buttermilk, honey, vinegar, mustard and salt into a screw top jar. Secure lid and shake until well combined.
2. Recommended to drizzle over chargrilled vegetables, roast pumpkin or pasta salad.
3. Store in the jar in the fridge for up to 2 days.

Reviews

[LARavenscroft]

The flavor of this was good, but I like a thicker salad dressing. Will make again, but will use Greek yogurt in place of the buttermilk. Made for Healthy Choices ABC.

[Sydney Mike]

Made this with the buttermilk, but also almost doubled the amount of mustard! Then I took the hint from Deantini's recipe & allowed it to chill in the frig for a bit over 24 hours & we had a very satisfying creamy dressing, though I was the one who particularly enjoyed the mustardy taste! Thanks so much for this great recipe! [Made & reviewed in Zaar Stars tag]

[Chef #1336120]

I think this dressing was great, only a little to vinegar-y. I would cut the vinegar a little bit, and it would be perfect (however, I did substitute buttermilk with 1c milk 1 tbsp vinegar which does = regular buttermilk, but it may have made a smidgen of a difference). Obviously, as people say, its not a thick dressing, but I stirred up my salad, and I had great taste on every bite, so it was fine. More the consistency of Italian than ranch dressing. Calorie wise, its great, so thanks!