Cucumber-Mint Vinaigrette

• 2 qt. cucumbers, peeled, seeded, cubed
• 1 cup white wine vinegar
• 2-1/2 Tbsp. GREY POUPON Classic Dijon Mustard
• 2-1/2 Tbsp. red onions, chopped
• 4 tsp. fresh garlic, chopped
• 1 qt. canola oil
• 1/4 cup fresh mint leaves, chopped
• to taste kosher salt and black pepper

1. Place all ingredients except oil, mint, salt and pepper in blender; cover.
2. Process until well blended.
3. With blender running, gradually add oil in steady stream through feed tube at top of blender, blending well after each addition.
4. Pour dressing into storage container.
5. Stir in mint; season with salt and pepper.
6. Cover.
7. Refrigerate several hours or until well chilled.
8. Serve over torn mixed salad greens.

cucumbers, white wine vinegar, poupon, red onions, fresh garlic, canola oil, fresh mint, salt

Taken from www.kraftrecipes.com/recipes/cucumber-mint-vinaigrette-98334.aspx (may not work)