Cucumber Fennel Salad
2 large cucumbers
1 small fennel bulb (2 cups sliced)
1 cup plain yogurt
1/2 cup finely chopped onion
1 teaspoon finely minced or crushed garlic
2 tablespoons cider vinegar
2 tablespoons olive oil
1 tablespoon Vermont maple syrup
2 tablespoons finely chopped dill
Peel and seed the cucumbers. Cut them in half lengthwise, then crosswise into thin half-moon slices. Place them in a bowl.
Trim the fennel bulb. Cut it in half and then crosswise into thin slices.
Add the fennel, yogurt, onion, garlic, cider vinegar, maple syrup, olive oil, and dill to the cucumbers, and toss well.
Chill at least one hour before serving.