Instructions: Gently mix the ingredients and store in refrigerator, covered, for about 3 days.

Makes 1/2 cup or 8 tablespoons. Good with potato, rice, kashi, and bulgur-romaine salads.

Variation: select a "fat-free" or nearly so mustard or make your own with a
fruit juice instead of oil.

NOTES : For this yogurt, we especially like the orange-ginger "fat-free"

mustard from "napa Valley" (brand name) but Im sure there are others out there that use juice instead of oil to make the mustard.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.