Cucumber, Pickled Onion and Green Salad with “Buttermilk” Dijon Dressing

There were so many colors on the plate this evening I wanted a more monotone salad to accompany dinner. Don’t let the color of this salad make you think it is bland. The pickled onions add a lot of flavor as does the Dijon mustard and rosemary.

Cucumber, Pickled Onion and Green Salad with “Buttermilk” Dijon Dressing
Serves 4

Pickled Onion Ingredients:

½ red onion, thinly sliced
white vinegar to cover

Salad Dressing Ingredients:

2 tablespoons of reduced fat almond milk mayo
½ cup of almond milk
1 tablespoon of Dijon mustard
1 teaspoon of fresh lemon juice
1 teaspoon of fresh rosemary, finely minced
¼ teaspoon of kosher salt
½ teaspoon of freshly ground black pepper

Salad Ingredients:

8 cups of mesclun greens, torn into bite size pieces
1 seedless cucumber, finely sliced

Directions:

Cover the red onion with white vinegar and refrigerate. This needs to sit a minimum of 15 minutes, but a day is not too long. When you are ready to make the salad drain the vinegar from the onions.

Combine all the salad dressing ingredients in your food processor and puree to combine. Refrigerate until you need it. This will keep days in the refrigerator.

Combine the greens, cucumber, drained onions and salad dressing in a big bowl. Toss to combine. Taste the dressed salad for seasoning and adjust the salt and pepper as desired. Serve cold.

Nutritional Information:

Amount Per Serving
Calories - 57.11
Calories From Fat (43%) - 24.81

Total Fat - 2.85g
Saturated Fat - 0.2g
Cholesterol - 0mg
Sodium - 205.85mg
Potassium - 314.47mg
Total Carbohydrates - 6.56g
Fiber - 2.69g
Sugar - 1.28g
Protein - 2.16g

Comments:

This is a simple salad that has big flavor punch for the onions and the dressing. It is a nice change from our usual salad with vinaigrette.