Note: you can use more or less of the mayo and mustard if you would like depending on your taste preference.
(From: Lemon Tree Dwelling)
For the salad:
For the vinaigrette:
If you are planning to have leftovers, keep the salad separate from the vinaigrette and cover both in the refrigerator for up to 2 days. Re-whisk the vinaigrette and drizzle just before serving.
(From: Yay For Food)
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In a medium size mixing bowl whisk together red wine vinegar and olive oil. Mince shallot and dill and add to bowl. Slice cucumber (I peeled mine first), toss into bowl. Season entire mixture with salt and pepper to taste. Can serve immediately, but the longer it sits the deeper the flavor will become.
(From: Delicious Primal Cooking)
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