This dressing is a perfect compliment to any salad greens. Try romaine , spinach, arugula, or chard; the darker the greens, the better! Dark leafy green vegetables are an excellent sources of iron, folic acid, fiber, and carotenoids. Researchers believe that carotenoids can help to prevent cancer by acting as antioxidants.
1 cup sliced seedless cucumber (peeled if desired)
1 6-oz. container plain nonfat yogurt
2 Tbsp. extra virgin olive oil
1/4 cup crumbled feta cheese
Pinch of ground cumin
2 Tbsp. fresh dill leaves
Salt and freshly ground black pepper, to taste
In blender, purée cucumber, yogurt, olive oil, feta cheese, cumin, dill, salt and pepper together.
Toss with greens; serve.
This recipe can be made ahead and refrigerated for up to 1 week.
Per serving (2 Tbsp): 38 calories, 3 g total fat (1 g saturated fat), 1 g carbohydrate, 1 g protein, 0 g dietary
fiber, 45 mg sodium.
Recipe from the American Institute for Cancer Research.