Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

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.