Name: Cucumber Sour Cream
Yield: Makes about 2 cups
Ingredients: 1 cup (packed) baby spinach leaves; 1 cup (packed) arugula leaves; 1/2 shallot; 3/4 cup sour cream; 3 tablespoons whole grain Dijon mustard; 1/2 cup chopped seeded peeled cucumber

This recipe is an accompaniment for Roasted Salmon with Cucumber Sour Cream .

Recipe information

Yield
Makes about 2 cups

Ingredients

1 cup (packed) baby spinach leaves

1 cup (packed) arugula leaves

1/2 shallot

3/4 cup sour cream

3 tablespoons whole grain Dijon mustard

1/2 cup chopped seeded peeled cucumber

Preparation

Finely chop spinach, arugula, and shallot in processor. Add sour cream and mustard; process just until blended. Transfer to medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.) Stir cucumber into sour cream mixture. Season to taste with salt and pepper.

TagsSpinach Leafy Greens Vegetable Arugula Shallot Sour Cream Dairy Cucumber Vegetarian Nut Free Gluten Free Quick Easy No-Cook Food Processor Bon Appétit

Recipe notes

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