Cucumber Mint Vinaigrette

Organic Garden Cucumbers ~ 2011

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This is a delicious recipe with many variations.  In the summer of 2011, I grew my own cucumbers, and mint, it was delightful to use them in this recipe.  I often double it, and use my food saver vacuum sealer to save it for later.  It will stay fresh in the refrigerator for about a week.

~ uses:  salad dressing, marinade for fish (tilapia, scallops), low-carb tortilla pizza sauce.


Ingredients:  

1  large cucumber ~ peeled, seeded and chopped

1/4 cup extra virgin olive oil

2 tablespoons apple cider vinegar    ~ substitutions: rice wine, balsamic, or white vinegar

2  tablespoons  country herbs herbs (parsley, mint, oregano)    ~ substitutions: herbs your choice

2  tablespoons  mayonnaise    ~ substitutions: olive oil Kraft mayo

1  teaspoons Dijon mustard

1  teaspoons  Asian sweet chili sauce    ~ substitutions: omitting is okay

1  teaspoons  sugar    ~ substitutions: honey, sugar substitute (splenda or truvia), or brown sugar 

1/2  teaspoons sea salt

2  tablespoons sweet basil    ~ fresh or dried

1  teaspoons minced garlic    ~ fresh or jar minced

1 tsp horseradish mustard     ~ substitutions: spicy brown mustard

1 teaspoon grated fresh ginger    ~ substitutions: or powered ginger

1/2 teaspoon fresh mint leaves    ~ substitutions: mint extract

1 tablespoons fresh parsley ~ substitutions: dried parsley

1/8 teaspoon xanthan gum ~ substitutions: thickener of your choice


Directions:

1. Add all ingredients to a food processor or blender and pulse until smooth.
2. Then mix at a medium speed for about 15-20 seconds.
3. The taste and thickness will increase after chilling in the refridgerator for 30 minutes, however, modify to taste prior to removing from food processor.

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