Benedictine Salad

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Benedictine Salad
  • Prep Time
  • 8Servings


  • 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.