Recipe - Cucumber And Fennel With Orange-Mint Dressing

SALAD
1 Cucumber, peeled, halved,
seeded & minced
1 small Fennel bulb, trimmed &
finely slivered
1 Granny Smith apple, cored,
quartered & cut or sliced up
2 teaspoon Lemon juice
2 tablespoon Walnuts, chopped & toasted

VINAIGRETTE
2 tablespoon Orange juice
2 tablespoon Walnut oil
1 tablespoon Fresh mint
1 tablespoon Cilantro, chopped
1/8 teaspoon 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"