Spinach Cucumber Salad With Yogurt Mint Dressing Recipes

SPINACH CUCUMBER SALAD WITH YOGURT DRESSING

Spinach Cucumber Salad With Yogurt Dressing image

The delicious yogurt dressing in this recipe is flavored with mint, and the salad goes very well served with a spicy meal. It was adapted from a recipe in a Fine Cooking publication. Note: the dressing requires chill time. Be sure to make the salad ahead of time. The chill time is not included in the preparation or cooking time listed.

Provided by PanNan

Categories Spinach

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons lemon juice, fresh squeezed
1 teaspoon honey
3 tablespoons yogurt (use Greek style yogurt or whole-milk yogurt)
5 tablespoons olive oil
2 tablespoons of fresh mint, chopped
salt and pepper
8 cups baby spinach leaves, tightly packed
2 cucumbers, peeled and seeded, halved (lengthwise)
1/4 medium red onion, halved (lengthwise)

Steps:

Whisk the lemon juice and honey in a bowl. In a separate bowl, whisk the yogurt and olive oil together. Whisk while adding the yogurt to the lemon juice in a thin stream. Add the mint, then add the salt and pepper to taste. Cover and chill the dressing for up to 24 hours.
Combine the spinach, cucumbers and onion in a large bowl. Season with a little salt and pepper. Add just enough dressing to moisten the salad. Toss to coat, and serve with extra dressing on the side.

Nutrition Facts : Calories 101.6, Fat 8.8, SaturatedFat 1.3, Cholesterol 0.7, Sodium 28.6, Carbohydrate 5.5, Fiber 1.2, Sugar 2.6, Protein 1.6

SPINACH SALAD WITH CREAMY YOGURT DRESSING

Spinach Salad with Creamy Yogurt Dressing image

Provided by Food Network

Categories appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 19

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.)

Steps:

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.

CUCUMBER-YOGURT SALAD WITH MINT

Cucumber-Yogurt Salad with Mint image

Provided by Ellen Faris

Categories Salad Dairy No-Cook Yogurt Mint Cucumber Summer Bon Appétit Kansas

Yield Serves 6

Number Of Ingredients 8

Ingredients

3 medium cucumbers, peeled, seeded, diced
1 1/2 teaspoons salt
1 tablespoon fresh mint, minced
1 garlic clove, minced
1 teaspoon dried oregano
1 8-ounce container plain yogurt
2 tablespoons whipping cream
Pepper

Steps:

Place cucumbers in colander. Sprinkle with salt. Let stand 15 minutes. Rinse cucumbers. Drain on paper towels. Combine mint, garlic, and oregano in large bowl. Stir in yogurt and cream. Add cucumber and stir to coat. Season with pepper. Refrigerate until chilled. (Can be prepared 5 hours ahead.)

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