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Cucumber Fennel Salad

By: Taste of Home Test Kitchen  
"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."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (2)

Rate/Review | 234 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 3 large cucumbers, sliced
  • 1 medium Sweet Onion, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 3 tablespoons lemon juice
  • 3 tablespoons olive or canola oil
  • 3/4 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon grated lemon peel

Directions

  1. 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.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 80 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 165 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2009 by naples34102 
Really nice! Light, crisp and refreshingly different! Loved the lemon juice rather than the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2009 by Garvey72 
Very good - I'd recommend using a mandolin to thinly slice the fennel, but all in all a nice... MORE

 
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