Salad Dressing

This has to be the worlds most versatile and tasty dressing; it compliments most salads, boiled eggs and is delicious with cold meats and over chicken.  For a bit of a change, replace the mustard seeds with fresh coriander (cilantro) or dill.  It also keeps well in the fridge for a couple of weeks, if it lasts that long and is a great way to get “non” salad eaters to tuck into a healthy salad.

Salad Dressing



125ml mayonnaise
125ml white spirit vinegar
125ml sunflower oil
30ml sugar
100ml plain yoghurt
5ml dry mustard powder
10ml garlic crushed
5ml mustard seeds
2ml salt
2ml ground black pepper


  1. Blend all the ingredients together and pour in a bottle, seal and refrigerate.


Submitted by:  Mandy Frielinghaus, Mauritius


8 thoughts on “Salad Dressing

  1. I should try this. You know, here in Italy we aren’t for salad dressing (we only use salt, olive oil and sometimes vinegar to dress salads), but this is very easy and sounds tasty! ;P

  2. I like that you use yogurt rather than buttermilk. I’ll have to try your dressing sometime. I’m wondering if your white spirit vinegar is the same as our plain white vinegar…I’m still learning a lot of terminology and ingredient differences.

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