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Cucumber Herb Vinaigrette

March/April 2009

Your rating: None Average: 4.3 (30 votes)

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.



READER'S COMMENT:
"We fell in love with this recipe last summer and we're still using it this summer. It's easy and very good. "
Cucumber Herb Vinaigrette Recipe

Makes: About 1 1/4 cups

Active Time:

Total Time:

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

  1. 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


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