Tomato Cucumber Poppyseed Salad

• Vegetarian
• Gluten free

• Produce

  • 3 cups Cucumbers
  • 1/4 tsp Garlic powder
  • 3 cups Tomatoes

• Condiments

  • 1/2 tsp Mustard powder, ground

• Baking & Spices

  • 2 tsp Poppyseeds
  • 1/2 tsp Salt
  • 3 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 1/2 cup Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Greek yogurt, plain

Found on fivehearthome.com

Description

Directions

• Combine the diced tomatoes and cucumbers in a large bowl.
• In a blender or food processor, combine the olive oil, vinegar, sugar, yogurt, mustard powder, salt, and garlic powder. Blend/process for 15 to 20 seconds. Add the poppyseeds and pulse a few times until incorporated.
• Pour dressing over salad, to taste (you probably wont use it all...refrigerate any leftover dressing). Either serve salad immediately or chill for several hours and then stir before serving.