Cucumber Fennel Salad
contributed by Joan Guglielmino
Ingredients
- 3 large cucumbers, sliced
- 1 medium sweet onion, thinly sliced
- 1 small fennel bulb, thinly sliced
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 3/4 teaspoon dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon grated lemon peel
Preparation
- In a large bowl, combine the cucumbers, onion and fennel.
- In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
- Pour over cucumber mixture and toss to coat. Refrigertate until chilled.
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