Cucumber Herb Vinaigrette
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.
Ingredients
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1 small cucumber, peeled, seeded and chopped
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1/4 cup extra-virgin olive oil
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2 tablespoons red-wine vinegar
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2 tablespoons chopped fresh chives
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2 tablespoons chopped fresh parsley
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1 tablespoon nonfat or low-fat plain yogurt
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1 teaspoon Dijon mustard
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1 teaspoon prepared horseradish
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1 teaspoon sugar
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1/2 teaspoon salt
Directions
1.
Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and salt in a blender until smooth.
Tip:
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Nutrition information
Calories 28, Total Fat 3 g, Monounsaturated Fat 2 g, Sodium 63 mg, Carbohydrate 1 g, Potassium 14 mg. Exchanges: Fat 0.5
Percent Daily Values are based on a 2,000 calorie diet
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