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Cucumber Herb Vinaigrette

  • 10 m
  • 10 m
Ellen Ecker Ogden
“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. ”


    • 1 small cucumber, peeled, seeded and chopped
    • ¼ cup extra-virgin olive oil
    • 2 tablespoons red-wine vinegar
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon nonfat or low-fat plain yogurt
    • 1 teaspoon Dijon mustard
    • 1 teaspoon prepared horseradish
    • 1 teaspoon sugar
    • ½ teaspoon salt


  • 1 Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and salt in a blender until smooth.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
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