Page 244 - UMass2018_CookBook

Ingredients
Makes about 3 cups
1 (5- to 6-ounce) container Greek yogurt
1 teaspoon apple cider vinegar
1 teaspoon lemon juice 1 small garlic clove, minced Salt Ground black pepper
2 cups sliced English cucumber (halved lengthwise and thinly sliced)
1 cup quartered, cored and thinly sliced fennel bulb
1 tablespoon finely chopped fresh dill
English Cucumber and Fennel Salad
Freshpoint
Preparation
1. In a bowl, whisk together the yogurt, vinegar, lemon juice and garlic, and season with salt and pepper.
2. Add the cucumber, fennel and dill and toss to coat.
228 | TASTE OF HOME