Spinach & Cucumber Salad with Yogurt-Mint Dressing

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Serves eight.

Yields 3/4 cup dressing.

by Ben Barker, Karen Barker
from Fine Cooking
Issue 64
Last Edit Date: 6/15/2011 11:45:43 AM

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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)

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.

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

Photo: Scott Phillips

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by tosser, 3/29/2008This 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.