Mixed Lettuce Salad with Cucumber Herb Vinaigrette

salad with cucumber vinaigrette

From Ellen Ecker Ogden at eatingwell.com; adjustments made for Intervale Food Hub members

Ingredients

Vinaigrette

  • 1 small cucumber, peeled, seeded and chopped
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley (or try dill for a different flavor!)
  • 1 tablespoon nonfat or low-fat plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish (optional)
  • 1 teaspoon sugar
  • ½ teaspoon salt

Salad

  • ½ small clove garlic
  • Pinch of salt
  • 4 cups mixed greens (torn head lettuce, mesclun mix, arugula, etc.)
  • ½ cup sliced radishes
  • 4 scallions, sliced
  • 2 hard-boiled eggs, peeled and chopped (see Tip)
  1. To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish (if desired), sugar and ½ teaspoon salt in a blender until smooth.
  2. To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic and add to the bowl along with all the lettuce. Pour ¼ cup of the vinaigrette over the greens; toss to coat. (Cover and refrigerate the remaining 1 cup vinaigrette for up to 3 days.) Serve the salad garnished with radishes, scallions and hard-boiled egg.