Rating: 1 stars
1 Ratings
  • 5 star values: 0
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  • 1 star values: 1

This recipe yields twice as much dressing as you'll need for the menu; the remaining dressing will keep for up to a week in the refrigerator. Shake it well before using.

Recipe by Cooking Light September 2001


Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • Combine first 7 ingredients in a blender; process until well blended. Gradually add water; process until smooth. Arrange 2 cups lettuce on each of 8 individual plates; top lettuce with cucumber and onion slices. Spoon 2 tablespoons dressing over each serving. Reserve the remaining dressing for another use.


Nutrition Facts

37 calories; calories from fat 27%; fat 1.1g; saturated fat 0.2g; mono fat 0.7g; poly fat 0.2g; protein 2.2g; carbohydrates 5.8g; fiber 2.3g; iron 1.3mg; sodium 82mg; calcium 43mg.