Best 5 Chopped Romaine Cucumber Salad With Yogurt Dressing Recipes

A refreshing and healthy chopped romaine cucumber salad with a creamy yogurt dressing is the perfect side dish to any summer meal. This salad is easy to make with just a handful of ingredients, and it can be tailored to your liking. Chop up some fresh romaine lettuce, cucumbers, and any other vegetables you have on hand, such as tomatoes, red onion, or bell peppers. Toss the vegetables with a simple yogurt dressing made with Greek yogurt, lemon juice, and herbs, and you'll have a delicious and nutritious salad that's perfect for lunch, dinner, or a potluck. The creamy yogurt dressing adds a tangy and creamy flavor to the salad, while the vegetables provide a crunchy and refreshing contrast.

Here are our top 5 tried and tested recipes!

CHOPPED ROMAINE & CUCUMBER SALAD WITH YOGURT DRESSING

Chopped Romaine & Cucumber Salad With Yogurt Dressing image

This crunchy, flavor-packed salad is one of the most-requested recipes at the award-winning restaurant, Oleana, and was printed in Chef Ana Sortun's cookbook, "Spice: Flavors of the Eastern Mediterranean".

Provided by blucoat

Categories Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 large head romaine lettuce, blemished outer leaves removed
1 English cucumber
1/2-3/4 cup walnut halves, lightly toasted (optional)
1 cup roughly chopped arugula, washed and dried well (about 1 small bunch)
1 tablespoon chopped flat leaf parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped of fresh mint
1/4 teaspoon aleppo chile
salt & fresh ground pepper
1 teaspoon finely minced garlic (about 2 large cloves)
2 tablespoons fresh-squeezed lemon juice (about 1/2 lemon)
1 tablespoon champagne vinegar (avoid acidic brands like Heinz) or 1 tablespoon chardonnay vinegar (avoid acidic brands like Heinz)
1 1/2 teaspoons sugar
salt & fresh ground pepper
1/2 cup whole-milk plain yogurt or 1/2 cup sheep's-milk yogurt
5 tablespoons extra virgin olive oil

Steps:

Wash and dry the romaine leaves. Be careful to dry the greens thoroughly, or the dressing won't cling. Chop the romaine into fine shreds (1/4 inch) and place them in a large salad bowl.
Peel the cucumber and cut it in half lengthwise. Spoon out the seeds. Cut each half in half widthwise, making four long pieces, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands.
Add the shredded cucumber to the chopped romaine. Combine the romaine and cucumber with the walnuts, chopped arugula, and herbs, and set aside or keep cold until you're ready to toss and serve.
Make the dressing by combining the minced garlic with the lemon, vinegar, and sugar in a small mixing bowl. Let this mixture sit for at least 10 minutes to soften the sharpness of the raw garlic.
Finish the dressing by whisking in the yogurt and then the olive oil, little by little. Season to taste with salt and fresh-ground pepper.
Just before serving, add half the dressing to the salad, salt and pepper taste, and toss. Romaine is thick and crunchy and needs more dressing than a delicate lettuce. Taste the salad, and if the dressing's too light, spoon on more. Sprinkle with chilies and serve immediately.

LOADED SALAD WITH YOGURT DRESSING

Loaded Salad With Yogurt Dressing image

I adapted this from a salad recipe I received from the American Dairy Association. It's filling and nice for a light meal with a bowl of warm soup. I love that this salad is so flexible in allowing substitutions based on what you have on hand. Fat free and low fat dairy products have successfully been used in this. I try to avoid adding any additional salt to our meals, so you may want to sample the dressing before serving and see if you prefer to add some.

Provided by Starrynews

Categories Salad Dressings

Time 15m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

2 cups romaine lettuce, chopped
1/4 cup tomatoes, chopped
1/4 cup onion, chopped
1/4 cup cucumber, chopped
1/4 cup avocado, chopped
1 slice bacon or 1 slice veggie bacon, cooked and chopped
1 egg, hard boiled and chopped
2 tablespoons cheddar cheese, shredded
1/2 cup plain yogurt
1 tablespoon mayonnaise
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
1 teaspoon lemon juice
1/2 teaspoon honey
ground pepper, to taste

Steps:

Top lettuce with the tomato, onion, cucumber, avocado, bacon, egg, and cheese.
Prepare yogurt dressing by combining all ingredients in a blender or food processor and pulsing until smooth.
Drizzle dressing over salad and toss to cover.

Nutrition Facts : Calories 207.5, Fat 14, SaturatedFat 5, Cholesterol 113, Sodium 201.6, Carbohydrate 13.1, Fiber 3, Sugar 7.3, Protein 9.1

CUCUMBER YOGURT SALAD

Cucumber Yogurt Salad image

This cool cucumber yogurt salad, known as raita, is used to offset some of the heat from spicier dishes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Indian-Inspired Recipes

Yield Makes 3 cups

Number Of Ingredients 5

Ingredients

1 cucumber, peeled, seeded, and chopped (about 1 cup)
2 cups plain yogurt
1 1/2 teaspoons toasted cumin seeds
1/2 teaspoon coarse salt
Pinch of cayenne pepper

Steps:

Mix all ingredients together in a medium bowl. Chill and serve.

CHOPPED ROMAINE SALAD WITH THOUSAND ISLAND DRESSING

Chopped Romaine Salad with Thousand Island Dressing image

Categories Condiment/Spread Salad Leafy Green Appetizer Low Carb Lunch Salad Dressing Mayonnaise Lettuce Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1 1/4 cups mayonnaise
1/3 cup bottled chili sauce
1/4 cup chopped drained pimiento
1 large hard-boiled egg, shelled, finely chopped
3 tablespoons finely chopped dill pickle
2 tablespoons Dijon mustard
2 tablespoons drained capers
2 tablespoons chopped green onion
Hot pepper sauce
2 medium heads romaine lettuce, coarsely chopped (about 16 cups)

Steps:

Combine first 8 ingredients in medium bowl and whisk to blend. Season dressing to taste with hot pepper sauce, salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)
Place lettuce in large bowl. Toss with enough dressing to coat.

ROMAINE AND CUCUMBER SALAD WITH GARLIC VINAIGRETTE

Romaine and Cucumber Salad with Garlic Vinaigrette image

Categories Salad Garlic Leafy Green Side No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Cucumber Vegan Raw Gourmet

Yield Serves 8

Number Of Ingredients 5

Ingredients

2 tablespoons white wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup olive oil
2 heads of romaine, torn into bite-size pieces, rinsed, and spun dry (about 14 cups)
2 cucumbers, peeled, halved lengthwise, seeded, and sliced crosswise

Steps:

In a large bowl whisk together the vinegar, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Add the romaine and the cucumbers and toss the salad well.

Tips:

For a refreshing salad, chill the chopped romaine lettuce and cucumber before assembling.
To add a bit of crunch, consider adding sliced almonds or walnuts to the salad.
If you don't have yogurt on hand, you can substitute sour cream or mayonnaise in the dressing.
Feel free to experiment with different herbs and spices in the dressing to create your own unique flavor profile.
For a vegan version of the dressing, use a plant-based yogurt or sour cream alternative.

Conclusion:

Chopped romaine cucumber salad with yogurt dressing is a light and refreshing salad that is perfect for a summer lunch or dinner. It is easy to make and can be tailored to your own personal taste preferences. With its crisp romaine lettuce, cool cucumber, and tangy yogurt dressing, this salad is sure to be a hit at your next gathering.