Salad #2 - Cucumber Salad

3 medium-sized cucumbers

1 c. diced tomato

1/2 c. diced celery

Salad dressing

Lettuce

1 pimiento

Peel the cucumbers, cut them into halves, and with a small spoon scoop out the cucumbers in chunks, so

that a boat-shaped piece of cucumber that is about 1/4 inch thick remains. Dice the pieces of cucumber

which have been scooped from the center, and place the cucumber shells in ice water so as to make them

crisp. Mix the diced tomato, celery, and cucumber together, and just before serving drain them carefully so

that no liquid remains. Mix with salad dressing, wipe the cucumber shells dry, fill them with the salad

mixture, and place on salad plates garnished with lettuce leaves. Cut the pimiento into thin strips, and place

three or four strips diagonally across the cucumber. Sufficient to Serve Six

Salad #1 - Arugula, Fennel, and Orange Salad

1 tablespoon honey

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup olive oil

1 bunch arugula

2 orange, peeled and segmented

1 bulb fennel bulb, thinly sliced

2 tablespoons sliced black olives

1. Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.

1. Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.