Cucumber Herb Vinaigrette

From EatingWell: March/April 2009 — Subscribe Now!

Pureeing vegetables into a salad dressing is a great way to give it body. Cucumber is the base of this herb-spiked dressing; it provides a mellow grassy flavor and a luxurious texture.

About 1 1/4 cups

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Ingredients

1 small cucumber, peeled, seeded and chopped
1/4 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
1/2 teaspoon salt

Preparation

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

Tips & Notes

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

Nutrition

Per tablespoon: 28 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 63 mg sodium; 14 mg potassium.

Exchanges: 1/2 fat