Cucumber Vinaigrette With Mustard And Caraway Seeds

By Molly O’Neill

Updated August 24, 2015

Total Time
5 minutes
Rating
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This dressing is delicious on potato, fish or shellfish salads as well as those made of chopped pork.

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Ingredients

Yield:1⅓ cups

  • 1 cup cucumber juice (see recipe)

  • 3 tablespoons plain lowfat yogurt

  • 1 tablespoon Dijon mustard

  • 1 teaspoon caraway seeds, crushed

  • 4 teaspoons finely chopped scallions

  • ½ teaspoon salt, plus more to taste

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 1 milligram cholesterol; 28 calories; 1 gram fat; 1 gram fiber; 273 milligrams sodium; 1 gram protein; 3 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.

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Preparation

  1. Step 1

    Whisk the cucumber juice, yogurt and mustard together in a medium bowl. Whisk in the caraway seeds, scallions, salt and pepper. Taste and adjust seasoning if needed.

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