Ingredients
- 250 ml (1 cup) plain 2% MF yogurt
- 30 ml (2 tbsp.) Dijon mustard
- 30 ml (2 tbsp.) whole-grain mustard
- 15 ml (1 tbsp) milk
- 15 ml (1 tbsp) red wine vinegar
- 5 ml (1 tsp.) sugar
- 1 clove garlic, minced (optional)
Preparation
Mix all ingredients until smooth. Cover and refrigerate for at least one hour to allow flavors to blend. Cover and refrigerate for up to three days.
Suggestions: serve on mixed greens, spinach, cabbage, rice or grilled chicken salads.