- 1/2 Tbsp lemon juice
- 1/4 tsp honey
- 1 Tbsp plain yogurt
- 1 Tbsp olive oil
- 1/2 Tbsp fresh mint, chopped
- salt and pepper to taste
- 2 C baby spinach leaves
- 1/2 cucumber, peeled, seeded, and halved lengthwise (see notes, below)
- few slices red onion
2. Combine the spinach, cucumbers and onion in a large bowl. Season with a little salt and pepper if desired. Add just enough dressing to moisten the salad. Toss to coat, and serve with extra dressing on the side.
Robyn's notes: My sweetheart prefers that I not peel or seed cucumber, as lots of nutrition is lost in disposing of the peel, so I just wash it well and slice it into half-coins. This is a side salad, not an entree salad, and was made to use leftover cucumber, red onion, and yogurt from recent meals. I can't eat spinach, cucumber, or red onion, so I can only go by his opinion, which was that this was "fine". Dressing smelled nice, I can say that!
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often