This fresh side salad is healthy because it’s full of veggies, and at least one super food.
Stacy Springer brings this Cucumber Ribbon Salad with Green Dressing recipe to our table.
1 large cucumber or 2 medium (Hot
House or English are my preference)
1⁄2 small red onion, thinly sliced ( ~ 1⁄4 C)
3 large ripe tomatoes diced or 1 C cherry
tomatoes cut in half
1⁄4 C Kalamata olives, pitted and roughly
1⁄4 C fresh mint, roughly chopped plus a bit
more for serving
1⁄4 C Garbanzo Beans drained from cans
1 C Feta Cheese
Salt and Pepper to taste
Slice cucumbers with vegetable peeler, spirializer or mandolin. Toss cut vegetables, beans, cheese and dressing in a large bowl. Serve.
1 large clove of garlic, pressed or minced
1 tsp dried oregano
1⁄4 tsp Kosher Salt
1⁄4 tsp coarse ground black pepper
1⁄4 C freshly squeezed lemon juice, strained of
pulp and seeds
1⁄2 C olive oil
1 tsp Dijon Mustard
Add all ingredients into a mason jar or resealable container. Shake. Refrigerate for later or pour onto readied salad. Dressing may be kept refrigerated for up to 1 week.