Cucumber Herb Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Cucumber is the base of this dressing; it provides a mellow grassy flavor and a luxurious texture. It may be refrigerated for up to 3 days. They recommend serving it atop a salad of mixed greens, radishes, scallions and hard-boiled eggs. Recipe from Eating Well. NOTE after making dish: Mine turned out VERY thick and so I thinned it with some water and vinegar, but then it needed more seasoning (garlic worked well). So don't be afraid to play around with this recipe a little, as it truly is a good springboard for a dressing. It is fresh tasting and beautiful in color. Ingredients:
1 small cucumber, peeled, seeded and chopped |
1/4 cup extra virgin olive oil |
2 tablespoons red wine vinegar |
2 tablespoons chopped fresh chives |
2 tablespoons chopped fresh parsley |
1 tablespoon nonfat yogurt |
1 teaspoon dijon mustard |
1 teaspoon prepared horseradish |
1 teaspoon sugar |
1/2 teaspoon salt |
Directions:
1. Puree all ingredients together in a blender until smooth.
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