DILLY CUCUMBER AND FETA SALAD
Ingredients
The Dressing:
⅓ cup olive oil
½ cup balsamic vinegar
¼ cup honey
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
¼ teaspoon salt
¼ teaspoon black pepper
½ cup red onion, finely chopped
The Salad:
2 English cucumbers, chopped into small bite-size pieces (about 5 cups)
8 ounces feta cheese, crumbled
⅓ cup fresh dill weed, chopped
¼ cup toasted pine nuts
Instructions
Combine all of the dressing ingredients in a large jar and shake, shake, shake until emulsified.
Combine the salad ingredients in a large bowl. Just before serving, toss the salad with about ¾ of the dressing and add more to taste. Any remaining dressing will last 2-3 weeks in the fridge.
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