CUCUMBER FENNEL SALAD RECIPE: HOW TO MAKE IT
Looking for ways to use up cukes from your garden? Our Test Kitchen home economists suggests this refreshing side as a cool addition to backyard barbecues and picnic lunches. A hint of dill and lemon nicely seasons and the crunchy cucumber, fennel and sweet onion slices.
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.
Nutrition Facts : Calories 80 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 165mg sodium, CarbohydrateContent 8g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable
FENNEL AND CUCUMBER SALAD RECIPE - NYT COOKING
Provided by Pierre Franey
Total Time 15 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
- Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
- Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.
Nutrition Facts : @context http//schema.org, Calories 104, UnsaturatedFatContent 6 grams, CarbohydrateContent 10 grams, FatContent 7 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 450 milligrams, SugarContent 5 grams, TransFatContent 0 grams
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