Salad Greens With Creamy Cucumber Dressing
Published October 22, 1988
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
THE DRESSING
½ cup cucumber, coarsely chopped
1 tablespoon dill
½ teaspoon jalapeno pepper
1 large garlic clove
1 tablespoon lemon juice
¾ cup yogurt
1 tablespoon olive oil
¼ teaspoon salt
1 teaspoon sugar
THE GREENS
12 cups salad greens
Nutritional analysis per serving
4 grams carbs; 3 milligrams cholesterol; 42 calories; 1 gram monosaturated fat; 1 gram saturated fat; 3 grams fat; 1 gram fiber; 100 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the cucumber, dill, jalapeno and garlic in the bowl of a mini-chop or blender and process until creamy. Mix with the remaining dressing ingredients.
- Step 2
Cut the salad greens into two-inch pieces and wash thoroughly in cold water. Drain and spin dry.
- Step 3
At serving time, toss the greens with the cucumber dressing and serve immediately.
Private Notes
Comments
This recipe holds up over time. It was delicious! I used non fat greek yogurt and dried dill bc that was all I had. Will make again.
It was a little bland for me, too. Added some mayo and was happy.
I found it bland. I have 1/2 cup left and will buy some feta to eat with salad greens.
This recipe holds up over time. It was delicious! I used non fat greek yogurt and dried dill bc that was all I had. Will make again.