Share this on Facebook, opens in a new window
Share this on Twitter, opens in a new window
Share this on Pinterest, opens in a new window
Print this recipe
Servings
Ingredients
Lemon Dill Dressing:
1 cup plain Greek yogurt
1 teaspoon lemon zest
1 teaspoon lemon juice
2 tablespoons cane vinegar
1 tablespoon white sugar
½ teaspoon Chef Paul Prudhomme’s Ancho Chile powder
1½ teaspoons Chef Paul Prudhomme’s Vegetable Magic®
½ teaspoon kosher salt
¼ teaspoon red pepper flakes
¼ teaspoon whole caraway seeds
1 tablespoon chopped fresh dill
Salad:
3 cups seeded and thinly sliced English cucumber
1 cup thinly sliced celery
6 halved cherry tomatoes
¾ cup julienned red bell pepper
2 very thinly sliced radishes
⅛ cup very thinly sliced red onion
1 cup plain Greek yogurt
1 teaspoon lemon zest
1 teaspoon lemon juice
2 tablespoons cane vinegar
1 tablespoon white sugar
½ teaspoon Chef Paul Prudhomme’s Ancho Chile powder
1½ teaspoons Chef Paul Prudhomme’s Vegetable Magic®
½ teaspoon kosher salt
¼ teaspoon red pepper flakes
¼ teaspoon whole caraway seeds
1 tablespoon chopped fresh dill
Salad:
3 cups seeded and thinly sliced English cucumber
1 cup thinly sliced celery
6 halved cherry tomatoes
¾ cup julienned red bell pepper
2 very thinly sliced radishes
⅛ cup very thinly sliced red onion
How To Prepare
Whisk the dressing ingredients in a mixing bowl together and refrigerate for at least 4 hours. When ready to serve, mix the cucumbers, celery, tomatoes, red bell peppers, radish and onion together in a large bowl and toss with as much dressing as desired. Serve immediately.
