0.0 – 0 reviews • Cucumber Salad
Level: |
Easy |
Yield: |
6 servings |
Ingredients
- 2 red bell peppers, roasted, seeded, peeled and julienned
- 1 bunch oregano, leaves only, roughly chopped
- 1/2 cup green olives, pitted and roughly chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 bunch spinach, stems removed, washed and dried
- 1/4 red cabbage, cored and finely shredded
- 3 Italian Roma tomatoes, cored, seeded julienned
- 1 small red onion, julienned
- 1 small jicama, peeled and julienned
- 2 pickling cucumbers, peeled and julienned
- Creamy Yogurt Dressing, recipe follows
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 garlic cloves, roughly chopped
- 1 cup plain yogurt (as pure as possible, without stabilizers, pectin, etc.)
Instructions
- Mix together the red pepper strips, oregano, olives, olive oil, salt and pepper in a small bowl and reserve.
- For the salad, tear the spinach leaves into bite-sized pieces. Place in a large bowl with the cabbage, tomatoes, red onion, jicama and cucumbers and toss well. Top with dressing and serve.
- For the dressing, combine the lemon juice, olive oil, salt, pepper and garlic in a blender and puree until smooth. Add the yogurt and blend briefly to combine.
- To serve, pour the yogurt dressing over the salad and toss to coat evenly. Divide and place on 6 serving plates. Top each with a large spoonful of the red pepper garnish.
Nutrition Facts
Serving Size |
1 of 6 servings |
Calories |
203 |
Total Fat |
13 g |
Saturated Fat |
2 g |
Carbohydrates |
21 g |
Dietary Fiber |
8 g |
Sugar |
8 g |
Protein |
5 g |
Cholesterol |
5 mg |
Sodium |
810 mg |