Spinach-And-Turkey Salad With Cucumber-And-Feta Dressing

• 1 cucumber, peeled, halved lengthwise, and seeded
• 1/3 cup plain yogurt
• 1/4 cup olive oil
• 1 tablespoon red- or white-wine vinegar
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1/4 pound feta cheese, crumbled
• 1 1/2 pounds spinach, stems removed and leaves washed well (about 3 1/2 quarts)
• 1 1/2- pounds piece cooked turkey, cut into approximately 1-by-1/4-by-1/4-inch strips
• 2 cups quartered cherry tomatoes (about 3/4 pound)

1. In a blender or food processor, combine 1 cucumber half, the yogurt, oil, vinegar, dill,1/4 teaspoon of the salt, and the pepper. Blend or process until smooth. Chop the remaining cucumber and add to the blender or food processor along with the feta. Pulse once or twice just to combine.
2. In a large glass or stainless-steel bowl, combine the spinach, turkey, tomatoes, and the remaining 1/4 teaspoon salt. Toss the salad with the dressing.
3. Variations:: Use chopped fresh oregano instead of dill.: Add half a cup of Greek olives.: If you can get ripe summer tomatoes, use them instead of the cherry tomatoes.
4. Wine Recommendation: Sauvignon blanc is one of the few wines that can negotiate the aggressive flavor of feta. Try a zippy Sancerre or Pouilly-Fume. Made entirely from sauvignon blanc, these are among France's most versatile wines.

cucumber, plain yogurt, olive oil, vinegar, dill, salt, freshground black pepper, feta cheese, well, turkey, quartered cherry tomatoes

Taken from www.myrecipes.com/recipe/spinach-and-turkey-salad-with-cucumber-and-feta-dressing (may not work)