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Creamy Yogurt-Dressed Spinach and Cucumber Salad

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Ingredients

Adjust Servings:
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

Nutritional information

101.6
Calories
79 g
Calories From Fat
8.8 g
Total Fat
1.3 g
Saturated Fat
0.7 mg
Cholesterol
28.6 mg
Sodium
5.5 g
Carbs
1.2 g
Dietary Fiber
2.6 g
Sugars
1.6 g
Protein
128 g
Serving Size

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Creamy Yogurt-Dressed Spinach and Cucumber Salad

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    Cuisine:

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

    • 50 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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


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    Steps

    1
    Done

    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
    Done

    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.

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    Rowan Hayes

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