Cucumber Salad

Ingredients Tick them off

• 4 cups Cucumberssliced
• 1 small Onion
• 1 stick Celery
• 4 to 6 Luttuceleaves
• ¼ cup Bacon bits
• 1 Feta cheesechuck
• 1 tsp Dill
• 1 large Carrot
• ¼ cup Mayoor more
• 1 tbsp Sweet green relish
• 1 tsp White Vinegar
• ½ tsp Sugar
• ½ tsp Sea salt
• ½ tsp Black or white pepper
• 2 large Boiled egg
• 1 tbsp Yellow mustard
• ½ tsp Onion powder
• Paprikapinch for garnish

Method Tap a step to keep your place

1. Prepare veggies, peel and slice onion, rinse water over cucumber and thin slices or slated leave peel on. Slice your celery and keep some celery leaves for garnish. Peel and grate the carrot.

2. Remove four to six leaves of lettuce from head and rinse under the tap to clean. Pat dry and keep to the side.

3. Fry bacon until crispy and chop in small pieces. Ruff chop the feta to keep in little chuck’s.

4. In a small saucepan with water boil two eggs or more if you wish, hard boiled. When cooked peel and chop in quarters.

5. In a large bowl add feta cheese, mayo, sweet green relish, sugar, vinegar, salt, pepper, yellow mustard, dill and onion powder toss together. Then top with cucumber, celery, onion, carrot and quartered boiled eggs.

6. Continue to toss together until all combined.

7. In a fancy bowl or dish put a layer of full leaf lettuce of choice down. Then add the cucumber salad to bowl, then top with a pinch pf paprika to garnish.

8. Make the day before to build more flavour and keep refrigerated until eaten. Keeps for three days or so.