---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CUCUMBER & FENNEL WITH ORANGE-MINT DRESSING
  Categories: Salads, Appetizers, Vegetables
       Yield: 6 servings
  
 -----------------------------------SALAD-----------------------------------
       1    Cucumber, peeled, halved,
            -- seeded & diced
       1 sm Fennel bulb, trimmed &
            -- finely slivered
       1    Granny Smith apple, cored,
            -- quartered & sliced
       2 ts Lemon juice
       2 tb Walnuts, chopped & toasted
 
 --------------------------------VINAIGRETTE--------------------------------
       2 tb Orange juice
       2 tb Walnut oil
       1 tb Fresh mint
       1 tb Cilantro, chopped
     1/8 ts Paprika, sweet or hot
            Salt & pepper
  
   SALAD: Combine salad ingredients, except walnuts, in a serving bowl &
   gently mix.
   
   VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified.
   Season with salt & pepper & pour over salad.  Serve immediately or
   marinate, covered, in the fridge for 1 to 2 hours.  Toss before serving &
   garnish with toasted nuts.
   
   Yamuna Devi, “Yamuna’s Table”
  
 -----

Plain Text Version of This Recipe for Printing or Saving