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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