This post is sponsored by Stonyfield as part of my participation in the Stonyfield Clean Plate Club.
There are a handful of ingredients I always have in the kitchen at THS HQ, and some variety of Stonyfield plain yogurt is one of them. It’s not uncommon to find me reaching for the yogurt container when I’m cooking, no matter what dish I’m making at the time.
You might find me measuring out the base ingredient for a dip, mellowing out a veggie heavy blended soup, adding a dose of creaminess to a pasta sauce, or topping a hot plate of nachos with a few dollops of tangy Greek yogurt coolness. The possibilities are endless!
In the summertime, I’m often turning to Stonyfield to compliment my favorite veggies; creating dips for raw veggie snacks and dressings for piled high salads. Yogurt is a great way to add creaminess to salad dressings without adding actual cream. Plain yogurt is also a fantastic substitute for mayo, raising the nutrition bar in common picnic salads like macaroni salad and sandwich spreads like egg salad.
Greek yogurt makes a great base for dressings known for tang-centric flavors and traditional sour cream pairings [taco salads, I’m looking at you!] And when you choose to use whole milk Greek yogurt, you’re loading your dressing with protein and healthy fats. If a lighter dressing is your priority, choose no-fat yogurt like the Stonyfield’s 0% Plain Greek Yogurt I used in the Light and Creamy Honey Mustard Dressing below.
This salad was a perfect fit for my lunchtime routine, packed with protein to keep me satisfied all afternoon and paired with fruits and veggies hitting every level of the texture scale. I’ve been known to have a bit of a sweet tooth, and the freggies in this salad hit all the happy spots in my mouth, especially when matched with the sweet-and-spicy balance of the super simple honey mustard dressing.
I’ve made this salad a few times now and I like to prep the sweet potatoes, eggs and chicken during my weekend food prep session and assemble a lunch salad before work every morning. In the past I have packed a bunch of salads in advance [via the salad jar method,] but have found I prefer to keep the greens in the crisper, separate from the other ingredients.
Speaking of greens in the crisper, shout out to Taylor Farms who teamed up with Stonyfield for this campaign. I was super excited to come home from work one afternoon and find a carton full of Taylor Farms Organic baby arugula. Arugula is one of my favorite greens; I love the peppery flavor and often find myself with arugula in my hands when choosing salad greens at the market. The Taylor Farms baby arugula did not disappoint with it’s bold, peppery bite and crisp leaves.
Light and Creamy Honey Mustard Dressing
This dressing comes together extremely fast; just a simple whisk of some classic, quality ingredients I almost always have in my kitchen.
1/2 c Stonyfield Plain 0% Fat Greek Yogurt
2 T Dijon mustard
1/4 t freshly ground black pepper
1/4 t sea salt
1/4 t dry mustard
4 T honey
squeeze of lemon juice
Combine all ingredients and whisk until smooth.
Serve with salad.
Store remaining dressing in a jar in the fridge for up to 1 week.
Sweet and Savory Lunch Salad with Creamy Yogurt Honey Mustard Dressing
makes two large plates
1 Large Sweet Potato [or two small ones!]
8-12 ounces chicken breast, chopped into two-bite pieces
1/4 tsp smoked paprika
1/2 tsp Adobo seasoning
8 ounces Greens of Choice [I paired my baby arugula with farmer’s market baby spinach]
1 small apple of choice, sliced into thin pieces
1/2 c red grapes
Hard boil eggs. [I use this method.] Cool, peel, and slice.
Preheat the oven to 400 degrees. Dice sweet potatoes into small cubes. Toss in oil, salt and pepper and spread onto baking sheets. Put baking sheets in the oven and roast sweet potatoes 15 minutes.
Carefully remove sheets from oven and stir/flip cubes. Return baking sheet to oven and roast 10-15 minutes more, checking for preferred crispness. Remove from oven and cool completely.
While the sweet potato and eggs are cooking, heat a nonstick skillet over medium. Toss chicken pieces in smoked paprika and Adobo seasoning. Add a small amount of olive oil to the pan and bring to medium. Add chicken pieces and stir fry until cooked through. Remove and let cool.
Split the greens between two large plates, creating a base for your salad. Top with each ingredient [hard boiled eggs, sweet potato, chicken, apple slices, and grapes,] spreading/sprinkling across the top of the plate. Serve with Light and Creamy Honey Mustard Dressing.
[lifehack: I love using pie dishes for large salads! It’s a great way to spread the salad goodies out without fear of losing tasty toppings off the side of the plate.]
Delicious Salad Dressings to Make with Stonyfield this Summer
My Honey Dijion dressing isn’t the only yogurt filled summer condiment I plan to enjoy this summer! Here are 19 additional DELICIOUS sounding yogurt dressings I’ve bookmarked recently. Bring on the summer salads!!
Greek Yogurt Caesar Dressing from Gimme Some Oven
Green Goddess Dressing from Fountain Avenue Kitchen
Creamy Cilantro Lime Dressing from Culinary Hill
Greek Yogurt Blue Cheese Dressing [with Buffalo Chicken Wraps!!!] from A Healthy Slice of Life
Yogurt Tahini Dressing [with a veggie-power filled Fattoush Salad] from West of the Loop
Healthy Creamy Avocado Lime Dressing from Running in a Skirt
Creamy Balsamic Greek Yogurt Vinaigrette Salad Dressing from Cupcakes and Kale Chips
Avocado Greek Yogurt Ranch Dressing from Cooking Classy
Parmesan Peppercorn Greek Yogurt Dressing from Sinful Nutrition
Greek Yogurt Poppy Seed Dressing from Just Simply Samantha
Caramelized Onion Bacon Dressing from The Kitchen Prep Blog
Creamy Garlic House Dressing from The Way to His Heart
Honey Lime Yogurt Dressing [on a Summer Strawberry Chicken Salad] from Bucket List Tummy
Salsa Yogurt Dressing [for my favorite Taco Salad!] from Then Heather Said
Greek Yogurt Greek Dressing [with a classic Greek Salad] from Healthy Liv
Greek Yogurt Ranch [for a BLT Shredded Kale Salad of YUMMM!] from How Sweet It Is
Lemon Pepper Yogurt Dressing from The Bitter Side of Sweet