Cucumber-Dill Salad

Makes 4 servings

1 english cucumber, halved lengthwise and thinly sliced
4 cups mixed baby greens
1/2 lemon, zested and juiced
2 tbsp white wine vinegar
2/3 cup extra virgin olive oil
1 tbsp fresh dill
1/2 cup fresh sprouts (your choice…just not onion or it will be overpower the dill)

DIRECTIONS:

  1. In a bowl, combine lemon zest, lemon juice, vinegar, oil and dill.
  2. Toss the greens with half of the dressing and divide onto serving plates.
  3. Toss remaining dressing with the cucumber slices and top each plate of greens and sprinkle with sprouts.

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