A great green salad has always been a staple on my restaurant menus and on my table at home. The combination of Dijon mustard, good-quality vinegar and olive oil gives tender green leaves their raison d'etre. There is no olive oil in this dressing and it still tastes great.
I kept the Dijon mustard in the mix because it's very low in fat -- and because few ingredients can pack a punch like Dijon mustard. Yogurt, lemon juice and aromatics like tarragon and fennel round out the dressing....Full Story