Balkan Cold Cucumber Salad

The California Culinary Academy

Makes 4 Servings

3 cups thinly sliced cucumbers, peeled and seeded

3 teaspoons sea salt

3 hard-boiled eggs

1 teaspoon Dijon mustard

½ cup plain nonfat yogurt

1 teaspoon honey

1 tablespoon apple cider vinegar

1 bunch spinach

Fresh dill sprigs for garnish [optional]

Cut cucumber slices into half-moon shapes. Place cucumbers in a large bowl with sea salt. Toss well. Let marinate at room temperature for 30 minutes.

Slice eggs in half. Separate yolks and whites. Chop whites and set aside. Mash egg yolks with mustard, yogurt, honey, and vinegar.

Toss together cucumbers, egg whites, and egg yolk mixture. Wash spinach and remove stems. Arrange on 4 salad plates. Spoon cucumber salad on top. Garnish with dill springs.

Serve at room temperature.

[Most often served on spinach leaves, Balkan Cold Cucumber Salad is an ideal first course to a fish or chicken dinner. It can also be made ahead, and will keep three to four days in the refrigerator. Paired with a slice of two of pumpernickel bread and salmon spread, it makes a quick and healthy lunch.]

84.1 Calories

3.6 Fat

6.5 Protein

6.7 Carbohydrate

136 Cholesterol

1026 Sodium