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Spinach and Cucumber Salad with Yogurt-Mint Dressing
Our experience with most recipes out of most cooking magazines has been that they are too
complicated for normal home use or longer on visual appeal than taste or so poorly proofed that
you can't be confident of any of the instructions or all of the above. This salad proved
an exception to all of these rules--simple, tasty, accurately described.
| 2 T. lemon juice |
1 t. honey |
| 3 T. plain yogurt |
5 T. olive oil |
| 2 T. fresh mint, roughly chopped |
salt and freshly ground black pepper to taste |
| 8 oz. baby spinach leaves |
2 cucumbers |
| 1/2 small red onion |
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- Whisk together the lemon juice and the honey. In a separate bowl, whisk the yogurt
and oil, then pour it slowly into the lemon-honey mix, whisking constantly. Mix in the
mint, salt, and pepper. Cover and chill for 1 to 24 hours.
- Prepare the spinach by washing it and spinning it dry. Prepare the cucumbers by peeling,
halving lengthwise, seeding, and slicing 1/8 inch thick. Prepare the onion by
halving lengthwise and slicing thinly.
- In a large bowl, toss together the spinach, cucumber, and onion. Season lightly with
additional salt and pepper.
- Add the yogurt-mint dressing and toss again.
8 servings
Source: Fine Cooking, May 2004
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