亚搏手机版官方

2 Tbs. fresh lemon juice
1 tsp. honey
3 Tbs. Greek-style yogurt (like Total) or whole-milk yogurt
5 Tbs. olive oil
2 Tbs. roughly chopped fresh mint
Kosher salt and freshly ground black pepper
8 cups lightly packed baby spinach leaves, washed and dried (8 oz.)
2 medium cucumbers, peeled, halved lengthwise, seeded, and sliced 1/8 inch thick (3 cups)
1/2 small red onion, halved lengthwise and sliced very thinly (2/3 cup)

Preparation

In a medium bowl, whisk the lemon juice and honey. In another bowl, whisk the yogurt and olive oil. Add the yogurt mixture to the lemon juice in a thin stream, whisking constantly. Add the mint, 1/2 tsp. salt, and pepper to taste. Chill, covered, for up to 24 hours.
In a large bowl, combine the spinach, cucumbers, and onion. Season lightly with salt and pepper and add just enough dressing to moisten the ingredients. Toss to coat, divide among eight plates, and serve, passing any extra dressing at the table, if you like.

(2 ratings) Read Reviews

Saved Add to List

Mall0mar| 08/20/2020

I found this in one of the FC seasonal recipe books, then looked it up online to check reviews. It’s a moldy oldie! I made a full recipe dressing, but cut the veggies down to 2 servings. Avoid dressing the salads until everyone’s at the table . I also added some black olives. We had leftovers, so the dressing will come in handy. I used about half an English cucumber, unpeeled and about half a small bag baby spinach for the 2 servings. It was great with grilled rack of lamb.
tosser| 03/29/2008

This salad is simple and quick to assemble and best of all it's delicous! It's always a hit with young and old and I have been asked many times for the recipe. I do like to soak the onions in ice water for 15 minutes (then dry with a paper towel) prior to adding them to the salad: this results in a milder onion that appeals to all eaters.