Spinach Cucumber Salad With Yogurt Dressing

PanNan's Note:

Posting this for the World Tour 2005 RecipeZaar event for Greece. The delicious yogurt dressing 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.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 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 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

[Sue Lau]

This was simple, interesting and had a fresh taste that complements other foods. made for ZWT6

[evelyn/athens]

Lovely and fresh - we all gobbled it up!

[PaulaG]

This is so delicious and refreshing. No heavy taste here. This went together very easy. I used Greek style yogurt as recommended. The cucumber was a baby cucumber with peel left on. Made for *PAC Spring 2010*