Summer Beet, Yukon Gold Cucumber Salad
With Smoked Oil and Truffle Salt
Chef Brenda La Noue
The Original Secret Kitchen

Serves 4-6
Dressing
1/4 cup plain yogurt
3 tablespoons mayonnaise, (vegan optional)
t teaspoon Whole Spice truffle salt
1 teaspoon cracked pepper
1 teaspoon *Whole Spice dehydrated honey (*optional, brown sugar)
1 teaspoon Dijon mustard

Salad
3 beets, boiled, peeled, large diced
2 Yukon gold potatoes, boiled, cleaned and medium diced
1 cup Italian parsley
2 green scallions, thinly sliced
1/2 English cucumber

Instructions
Combine the dressing ingredients in a small mixing bowl and blend well. Set aside.
Toss the beets, Yukon golds, cucumber, parsley, and green scallions together in a large salad bowl. Add the dressing and continue to toss gently. Garnish with a light drizzle of Smoked Olive Oil and chopped parsley.

*Note: Serve at room temperature for the ultimate flavor.