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---------- 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 | |
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