As the base of this herb-spiked dressing, pureed cucumber provides a mellow grassy flavor and a luxurious texture. Pureeing vegetables into a salad dressing is a great way to give it body (and to sneak in more low-cal vegetables). Experiment with tomatoes, arugula and/or roasted garlic to create your own dressing magic. Source: EatingWell Magazine, January/February 2010

Ellen Ecker Ogden
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Ingredients

Directions

  • Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and salt in a blender until smooth.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

28 calories; 2.8 g total fat; 0.4 g saturated fat; 63 mg sodium. 16 mg potassium; 0.5 g carbohydrates; 0.1 g fiber; 0.1 g protein; 50 IU vitamin a iu; 1 mg vitamin c; 2 mcg folate; 4 mg calcium; 1 mg magnesium;

Reviews (5)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
Light and delicious and perfect for low carb meal plans. Fresh herbs make this special. Read More
Rating: 5 stars
10/30/2011
Thank you very much. This looks wonderfully delicious. However I don't really see the need for sugar. I imagine though if one wants a sweetener honey would be an excellent and healthier substitute for sugar...or even perhaps balsamic vinegar instead of sugar and red wine vinegar...that is if you want a little sweet. Personally I'd prefer no sweetener using it on a salad but maybe some sweetener if I use it like a marinade or sauce for salmon. Read More
Rating: 5 stars
10/30/2011
I LOVE this dressing! I add 1 clove fresh garlic and some fresh dill. I usually add it to baby spinach with tomatoes yellow peppers and avocado. Sometimes I throw on a little goat cheese. Recently I added some grilled shrimp. This dressing always gets raves. Excellent! Read More
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Rating: 5 stars
10/30/2011
Awesome. This dressing is a healthy indulgence. I used it on a mixed greens salad with a chunk of cold leftover salmon that had been baked in foil with butter and garlic. Read More
Rating: 5 stars
10/30/2011
We fell in love with this recipe last summer and we're still using it this summer. It's easy and very good. Read More