Cucumber Fennel Salad


3 large cucumbers, sliced
1 medium Sweet Onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive or canola oil
3/4 teaspoon dill weed
1/2 teaspoon salt 1/4 teaspoon pepper
1/4 teaspoon grated lemon peel


In a large bowl, combine the cucumber, 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. Refrigerate until  chilled.

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