Cucumbers and Fennel with Dressing

4 medium cucumbers (about 2 pounds)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon fennel seed (I used minced leaves instead)
1/2 teaspoon salt
1 small Onion, finely chopped 1/4 cup

Dressing:
1 cup mayonnaise or salad dressing
1/4 cup finely chopped spinach
1/4 cup chopped fresh parsley
1 tablespoon Fennel leaves
2 teaspoons wine or herb vinegar

Cut cucumbers lengthwise in half and remove the seeds. Cut each half lengthwise into 4 strips. Cut each strip into pieces, about 2 inches long. Place the cucumbers in a glass or plastic bowl. Shake oil, lemon juice, fennel seed, salt and onion in tightly covered container. Pour over cucumbers. Cover and refrigerate at least 12 hours, stirring occasionally. Prepare the dressing by placing all ingredients in blender or food processor. Cover and blend on high speed, or process, until smooth. Refrigerate at least 2 hours. Drain the cucumbers. Serve with dressing. 8 servings. NOTE: If you use leaves instead of seeds double or triple the amount.

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