I've been doing my best to eat less and less gluten lately. Not for any particular dietary reason other than general health and well being. So, when I planned on making my own honey mustard dressing this week, I was more than surprised to come to realize that almost all dijon or stone ground mustards have gluten in them.
It's mustard! Isn't it just ground up mustard seeds? You would think so! But, apparently not.
The only brown mustard I found that was gluten free was 'French's Spicy Brown', though I'm sure there has to be others out there as well. I just didn't happen to venture down the gluten free isle. Spicy brown would work perfectly for what I wanted it for.
Something it be aware of if you're wanting to actually make this dressing 'gluten free'.
I'm pretty much a salad dressing snob. It takes one great dressing to make my 'acceptable' list. Salad dressings have to be the right consistency and taste. They can't be too water or too thick. Plus, they need to be light enough that I can basically soak my salad in it without feeling very guilty in the process.
I like a lot of dressing on my salad. I'm heavy handed when it comes to dressing!
Honey mustard dressing has always been one of my favorite salad dressing combinations, but for whatever reason I haven't bought it very often. Perhaps I considered it as more of a dip for chicken rather than an actual 'salad dressing'.
Ugh, this dressing is a beautiful, beautiful thing... It's super easy to make and has the most amazing flavor all for about 4-6 ingredients. Perfect.
By the way, this also makes for a great dip for chicken tenders!
I used this dressing over a baby spring mix that was topped with fresh local organic asian pears, chopped turkey bacon, quinoa, pecan bits, and some reduced fat blue cheese crumbles. Heaven on a plate.
Skinny Honey Mustard Salad Dressing
Servings: 6 • Size: About 2 Tbsp. • Calories: 35.6 • Fat: 0 g • Carb: 6.1 g • Fiber: 0 g • Protein: 1 g • Sugar: 5.7 g • Sodium: 163.6 mg
1/4 C. Plain Fat Free Greek Yogurt
1/4 C. Spicy Brown Mustard (I used one that was gluten free.)
1 Tbsp. Apple Cider Vinegar
2 Tbsp. Honey
Salt & Pepper to Taste
Mix all ingredients together into a small bowl until well combined.
Serve over salad as desired and enjoy!
You can keep this dressing covered and stored in the fridge for 7-10 days.