from Sundays at Moosewood Restaurant, The Moosewood Collective
makes 1-1/2 cups
1 medium cucumber, peeled, seeded, and coarsely chopped 2/3 cup plain yogurt 2 Tbs. minced onion 1 Tbs. vegetable oil 2 tsp. vinegar 1/4 tsp. salt 2 tsp. chopped fresh dill (optional)
Combine everything in a blender or food processor and puree until creamy and smooth. Chill. The dressing will keep refrigerated for at least one week. Serve over salad greens or steamed vegetables. - Updated: November 30, 2007
