Shredded Greens & Cukes in Yogurt Dressing
Prep time: 
Total time: 
Serves: 6 servings
Crunchy greens and cucumbers are dressed in a creamy and tangy yogurt dressing and sprinkled with toasted pumpkin seeds.
  • For the Dressing:
  • 3 Tablespoons of freshly squeezed lemon juice
  • 2 Tablespoons of champagne vinegar
  • 1 Tablespoon of granulated sugar
  • 2 cloves of garlic, minced
  • 1 cup of whole milk Greek yogurt
  • ½ cup of olive oil
  • Kosher salt & freshly ground pepper to taste
  • For the Salad:
  • 2 medium heads of romaine
  • 1 ounce of baby arugula
  • 1 ounce of baby spinach
  • 1 English cucumber
  • ½ cup of toasted pumpkin seeds
  • 1 Tablespoon of chopped fresh chives
  • 1 Tablespoon of chopped fresh parsley
  • 1 Tablespoon of chopped fresh mint
  • Kosher salt & freshly cracked pepper to taste
  1. In a small bowl combine the lemon juice, vinegar, sugar and garlic.
  2. Let this mixture sit for about 10-15 minutes to mellow out the garlic.
  3. Add the yogurt and whisk together.
  4. Slowly add the oil, whisking constantly to combine.
  5. Season to taste with salt and pepper.
  6. Refrigerate until ready to use.
  7. Wash your greens and dry thoroughly to be sure the dressing will cling well to the leaves.
  8. Slice the romaine crosswise into ¼ inch thick shavings.
  9. Bunch the arugula together and cut into thin strips.
  10. Bunch the spinach together and cut into thin strips.
  11. Peel, halve and seed the cucumber.
  12. Grate it on the largest holes of a box grater.
  13. Using your hands, squeeze out as much excess water from the cucumbers.
  14. Toss the greens and cucumbers in a large bowl.
  15. Add the chives, parsley and mint.
  16. Toss the pumpkin seeds into the greens, reserving a handful for garnish.
  17. Toss the salad with all of the dressing to coat it generously.
  18. Season to taste with salt and pepper and garnish with extra pumpkin seeds.
Recipe by a SALAD for all SEASONS at