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Cucumber Sour Cream

4.0

(10)

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

  1. 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.

TagsSpinachLeafy GreensVegetableArugulaShallotSour CreamDairyCucumberVegetarianNut FreeGluten FreeQuickEasyNo-CookFood ProcessorBon Appétit
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