Benedictine Salad Victoria Spencer   From Every Day with Rachael Ray May 2007 EIGHT SERVINGS Prep Time: 10 min 1 large cucumber-peeled, seeded and grated 1/2 small onion, grated (about 2 tablespoons) 4 ounces cream cheese 1/2 cup mayonnaise Salt Hot pepper sauce Fresh lemon juice 10 ounces arugula In a medium bowl, combine the cucumber, onion, cream cheese and mayonnaise; season with salt, hot sauce and lemon juice. Divide the arugula among salad plates and drizzle with the dressing.

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