Cucumber Herb Vinaigrette with Salad

I haven't posted a recipe in nearly 2 weeks! Don't think I've jumped ship. I have been testing recipes like crazy and haven't found anything worthy of posting, until now. Last night I had my friends Britt and Kristen come over and test a couple of things I've been working on. This recipe was the big winner. It's light, fresh, and a bit different than your average dressing. Thank you Eating Well! 

Serves 4

 Calories per serving (serving size is 1 cup): 84

Bonus: Total Fat 6, Carbs 4, Protein 5, Fiber 2, Sugars 0

Ingredients

Vinaigrette

1 small cucumber, peeled, seeded, chopped

1/4 cup extra virgin olive oil

2 Tbsp. red-wine vinegar

2 Tbsp. fresh chopped chives

2 Tbsp. fresh chopped parsley

1 Tbsp. non fat plain yogurt (I use non fat Greek yogurt)

1 garlic clove, minced

1 tsp. Dijon mustard

1 tsp. prepared horseradish

1 tsp. sugar

1/2 tsp. salt

1/4 tsp. pepper

Salad

2 cups Red leaf lettuce

2 cups Butter lettuce or Romaine (or whatever you like)

1/2 cup sliced radishes

1 carrot, peeled into ribbons 

4 scallions, sliced

2 hard-boiled eggs, peeled and chopped

Method

1. Combine all vinaigrette ingredients in a blender until smooth. I make mine about 2 hours before I want to serve it and keep it in the fridge, it's a nice cold dressing. 

2. Pour vinaigrette over salad ingredients and toss.