Cucumber Herb Vinaigrette

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As the base of this herb-spiked dressing, pureed cucumber provides a mellow grassy flavor and a luxurious texture. Pureeing vegetables into a salad dressing is a great way to give it body (and to sneak in more low-cal vegetables). Experiment with tomatoes, arugula and/or roasted garlic to create your own dressing magic.

Cucumber Herb Vinaigrette
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 10 minutes

Ingredients
  • 1 small cucumber, peeled , seeded and chopped

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons red-wine vinegar

  • 2 tablespoons chopped fresh chives

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon nonfat or low-fat plain yogurt

  • 1 teaspoon Dijon mustard

  • 1 teaspoon prepared horseradish

  • 1 teaspoon sugar

  • 1/2 teaspoon salt

Directions
  1. Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and salt in a blender until smooth.


Nutritional Facts

Servings
20
Serving Size
1 tablespoon
Calories
28
Carbohydrates
1 g
Fat
3 g
Saturated Fat
0 g
Protein
0 g
Cholesterol
0 mg
Dietary Fiber
0 g
Potassium
16 mg
Sodium
63 mg
Yield
about 1 1/4 cups
Exchanges
1/2 fat

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