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Cucumber Fennel Salad

SUBMITTED 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."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
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PREP TIME  20 Min
READY IN  20 Min

SERVINGS

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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.

FOOTNOTE

  • 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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