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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cucumber, Fennel & Red Onion Salad Recipe

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This recipe for Cucumber, Fennel & Red Onion Salad is from Nannie's Easy Recipes , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



NOTE: The quantity of the ingredients is up to you—depending on how many you plan to feed.

English cucumbers (no need to peel), slice thin
Red onion, sliced thin
Fresh fennel, sliced thin

¼ cup apple cider vinegar (you can experiment—your choice)
¾ cup olive oil
1 Tbsp honey
1 Tbsp mayonnaise (homemade of course)
Fresh parsley, dill, garlic, salt & pepper (as much as you like)

Place sliced cucumbers on paper towel to drain for 30 minutes or so. Pat dry.
Toss cucumber, onion, fennel. Refrigerate.

Blend all dressing ingredients well.

Personal Notes:
Personal Notes:
This is one of the few fresh salads that can/should be made ahead of time.
Early in the day, simply slice vegetables— drain cucs, and refrigerate until time to serve. Make the dressing early too and it will be easy to assemble at the last minute.

NOTE: This recipe works beautifully with the Indian Spiced Shrimp, in this cookbook




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