Herby Cucumber Salad

By mrboyton

David Bonom, Cooking Light

JUNE 2012

Ingredients

• 1/4 cup plain low-fat yogurt
• 2 tablespoons coarsely chopped fresh dill
• 1 tablespoon coarsely chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons coarsely chopped mint
• 2 teaspoons Dijon mustard
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove
• 5 1/2 cups thinly sliced cucumber (about 2 large)
• 2 1/2 cups thinly sliced red onion

Preparation

Step 1

1. Combine the first 11 ingredients in a food processor or a blender, and process until well blended. Combine the cucumber and onion in a large bowl. Drizzle with yogurt mixture, and toss to coat.