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