Sunshine Salad Dressing

Sunshine Salad Dressing

Very barely adapted from Cookie & Kate

I love the food blog Cookie and Kate. It offers accessible, easy, and healthy recipes that I borrow from and adapt for frequently during our season. Below you will find a modified version of her “Sunshine Salad Dressing” which features plain yogurt and a honey mustard. We adjusted it to use maple syrup instead of honey, a little less of the sweetener, and just one acid to make the recipe a little simple. 

It’s great with cooked beets and diced kohlrabi served over lettuce but would be just as good over spinach or kale! Serve with hard boiled eggs, chicken, chickpeas or nuts for a whole meal salad!

Yields: 1 ½ cups
Time: 5 minutes


  • ½ cup plain, full-fat Greek yogurt
  • ¼ cup extra-virgin olive oil
  • ¼ cup Dijon mustard
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 2 garlic cloves, minced or grated
  • ½ teaspoon kosher salt
  • 10 twists of freshly ground black pepper


  1. In a pint mason jar, combine all of the ingredients as listed. Shake until uniform and blended. Taste, and season with additional salt or pepper if necessary. If you find the dressing too tart, add a drizzle more of olive oil or maple syrup until it tastes how you like. 
  2. Store leftover salad dressing in the mason jar in the fridge for 10 to 14 days.

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