Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Spinach & Cucumber Salad with Yogurt-Mint Dressing

Scott Phillips

Yield: Yields 3/4 cup dressing.

Servings: eight.

 

Ingredients

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

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 75
      Fat Calories (kcal): 50
      Fat (g): 5
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 0
      Sodium (mg): 310
      Carbohydrates (g): 6
      Fiber (g): 2
      Protein (g): 2

Preparation

  • 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 spinach, cucumbers, and onion. Season lightly with salt and pepper and add just enough dressing to moisten the ingredients. Toss to coat, divide among eight plates, and serve, passing any extra dressing at the table, if you like.

Reviews

Rate or Review

Reviews

  • tosser | 03/29/2008

    This salad is simple and quick to assemble and best of all it's delicous! It's always a hit with young and old and I have been asked many times for the recipe. I do like to soak the onions in ice water for 15 minutes (then dry with a paper towel) prior to adding them to the salad: this results in a milder onion that appeals to all eaters.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks