I love this salad dressing. Especially when paired with my deli style salad.
It can be used as the base of my potato salad as well. If you like mustard and you like ranch dressing, you will love this.
Try it as a sandwich condiment! You might like my eggplant pastrami.
Regardless how you use this creamy mustard dressing, you would never know it doesn’t have any cream or oil. Enjoy!
Ingredients
- 1 Cup Unsweetened plant milk yogurt So Delicious Coconut Milk
- 3 TBSP Organic yellow mustard
- 2 TBSP Lemon Juice
- 2 TBSP Rice vinegar (unseasoned) Or Apple Cider Vinegar
- 1/2 TSP Kala Namak salt
- 1 TBSP Dried chives May use finely chopped green onion tips
- 1 TSP Dill weed Double if fresh
- 1 TSP Onion Powder
- 1/2 TSP Himalayan Salt To taste
- 1/2 TSP Black Pepper
Instructions
- Add lemon juice and vinegar to a wide mouth mason jar.
- Add chives and allow to hydrate about 5 minutes if necessary.
- Scoop out the thicker yogurt and add to the mason jar.
- Add remaining ingredients and whisk together until will mixed.
- Adjust salt and pepper to your taste.
Notes
This is a Snappy Sheep recipe.
This can be made with Dijon or spicy mustard as well.
This is not a sweet mustard dressing. if a level of sweetness is desired, date syrup or honey can be added to your taste. 
