Spinach Cucumber Salad With Yogurt Dressing

Submitted by PanNan

"The delicious yogurt dressing in this recipe is flavored with mint, and the salad goes very well served with a spicy meal. It was adapted from a recipe in a Fine Cooking publication. Note: the dressing requires chill time. Be sure to make the salad ahead of time. The chill time is not included in the preparation or cooking time listed."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 8

ingredients

• 2 tablespoons lemon juice, fresh squeezed
• 1 teaspoon honey
• 3 tablespoons yogurt (use Greek style yogurt or whole-milk yogurt)
• 5 tablespoons olive oil
• 2 tablespoons of fresh mint, chopped
• salt and pepper
• 8 cups baby spinach leaves, tightly packed
• 2 cucumbers, peeled and seeded, halved (lengthwise)
• 1⁄4 medium red onion, halved (lengthwise)

directions

1. Whisk the lemon juice and honey in a bowl. In a separate bowl, whisk the yogurt and olive oil together. Whisk while adding the yogurt to the lemon juice in a thin stream. Add the mint, then add the salt and pepper to taste. Cover and chill the dressing for up to 24 hours.
2. Combine the spinach, cucumbers and onion in a large bowl. Season with a little salt and pepper. Add just enough dressing to moisten the salad. Toss to coat, and serve with extra dressing on the side.

Reviews

[Grandma Winnie]

I only had 4 cups of spinach, otherwise made as directed. What a surprising taste treat. Thanks for the recipe, it is a keeper.

 

[ellie_]

Great salad - only had one cucumber, but otherwise made as directed. Thanks for sharing!

 

[Elmotoo]

We loved this salad! The dressing was different & refreshing. I like how the Greek yogurt thickened it (this is a new-ish ingredient for me). Thank you to dd for having mint in the yard. ;) Made for Mike & the Appliance Killers, ZWT9!

 

[Baby Kato]

Wow, what a lovely surprise this salad was. So good, so many flavors and wonderful textures. It was quick and easy to make. I loved the spicy dressing. The mint takes it over the top. It was creamy and very refreshing. It made a lovely lunch. Thanks so much for sharing PanNan. I made this lovely salad for Culinary Quest 2014 - for the Suitcase Gourmets.

 

[Ambervim]

Wonderful. I used spring mix instead of spinach as that was what was in the fridge. Added a few figs from the yard. I particularly like the dressing and intend to use it as a base with other spices frequently.