Spinach & Cucumber Salad with Yogurt-Mint Dressing

Spinach & Cucumber Salad with Yogurt-Mint Dressing
Photo by Scott Phillips

Ingredients

  • 3 Tbs. Greek-style yogurt (like Total) or whole-milk yogurt
  • 2 medium cucumbers, peeled, halved lengthwise, seeded, and sliced 1/8 inch thick (3 cups)
  • 1 tsp. honey
  • 8 cups lightly packed baby spinach leaves, washed and dried (8 oz.)
  • 2 Tbs. fresh lemon juice
  • 5 Tbs. olive oil
  • 2 Tbs. roughly chopped fresh mint
  • + 2 more ingredients
    • Kosher salt and freshly ground black pepper
    • ½ small red onion, halved lengthwise and sliced very thinly (2/3 cup)

In a medium bowl, whisk the lemon juice and honey. In another bowl, whisk the yogurt and olive oil. Add the yogurt mixture to the lemon juice in a thin stream, whisking constantly. Add the mint, 1/2 tsp. salt, and pepper to taste. Chill, covered, for up to 24 hours. In a large bowl, combine the ...

View full recipe at Fine Cooking

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