sketch of Bob above the Cucumber Fennel Salad recipe.


3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel bulb, thinly sliced
3 T. lemon juice
3 T. olive or canola oil
3/4 t. dill weed
1/2 t. salt
1/4 t. pepper
1/4 t. grated lemon peel

1. In a large bowl, combine the cucumbers, onion, and fennel.

2. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well.

3. Pour over cucumber mixture and toss to coat. Refrigerate til chilled.

(serves: 8)

Cucumber Fennel Salad recipe is published in our July, 2010 Menu Minder, Issue #321.