Ingredients

• 1 small cucumber, peeled, seeded and chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoon red-wine vinegar
• 2 tablespoon chopped fresh chives
• 2 tablespoon chopped fresh parsley
• 1 tablespoon nonfat or low-fat plain yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 small clov garlic
• 2 cups Red Oak or other red leaf lettuce
• 2 cups Freckles or other baby romaine
• 1/2 cup sliced radishes
• 4 scallions, sliced
• 2 hard-boiled eggs, peeled and chopped (see Tip)

---

Cooking Directions

Step 1

To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and 1/2 teaspoon salt in a blender until smooth.

Step 2

To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic and add to the bowl along with all the lettuce. Pour 1/4 cup of the vinaigrette over the greens; toss to coat. (Cover and refrigerate the remaining 1 cup vinaigrette for up to 3 days.) Serve the salad garnished with radishes, scallions and hard-boiled egg.