Fennel Cucumber Red Onion Salad Recipes

CUCUMBER FENNEL SALAD

Cucumber Fennel Salad image

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

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
3/4 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated lemon zest

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, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FENNEL SALAD

Fennel Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.

CUCUMBER & FENNEL SALAD

Cucumber & fennel salad image

This refreshing side salad is low-fat, superhealthy and full of summer flavour

Provided by Good Food team

Categories Dinner, Side dish

Time 15m

Number Of Ingredients 7

Ingredients

1 large cucumber , halved lengthways, deseeded and cut into thin half moons
1 tsp sugar
1 fennel bulb , finely sliced
150ml pot reduced-fat soured cream
juice 1 lemon
1 tbsp white wine vinegar
small bunch dill , roughly chopped

Steps:

Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.
Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.

Nutrition Facts : Calories 62 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.85 milligram of sodium

CUCUMBER AND RED ONION SALAD

Cucumber and Red Onion Salad image

This cucumber and onion salad is one of the first recipes I came up with myself. It's a great salad for picnics or potlucks. I always come home with an empty bowl! -Brynn Steckman, Westerville, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 small English cucumbers, thinly sliced
1 cup thinly sliced red onion
2 tablespoons white wine vinegar or rice vinegar
1 tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sesame oil

Steps:

Place all ingredients in a bowl; toss to combine. Refrigerate, covered, about 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

FENNEL AND RED ONION SALAD WITH CRAN-BALSAMIC DRESSING

Fennel and Red Onion Salad with Cran-Balsamic Dressing image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup whole berry cranberry sauce
2 tablespoons aged balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 bulb fennel, thinly sliced by hand or with mandoline
1 small red onion, thinly sliced by hand or with mandoline
1 large or 2 small hearts of romaine, chopped

Steps:

In a medium bowl, combine cranberry sauce and vinegar, whisk in olive oil and season with salt and pepper. Add the fennel, onion and romaine, and toss to coat.

ROASTED FENNEL AND RED ONIONS

Roasted Fennel and Red Onions image

Categories Onion Vegetable Side Roast Vegetarian Low Cal Low/No Sugar Wheat/Gluten-Free Vinegar Fennel Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 5

Ingredients

2 large fennel bulbs (sometimes called anise; about 2 pounds), stalks ;trimmed flush with bulb and any tough outer layers discarded
2 small red onions, quartered
1 tablespoon unsalted butter, melted
1 tablespoon olive oil
1 tablespoon balsamic vinegar

Steps:

Preheat oven to 400°F.
Cut each fennel bulb lengthwise into 8 wedges and in a roasting pan toss fennel and onions with butter, oil, and salt and pepper to taste. Roast vegetables, stirring once halfway through roasting, 25 minutes, or until tender. Add vinegar to vegetables and toss to coat.

FENNEL AND CUCUMBER SALAD

Fennel and Cucumber Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 small head fennel (about 1/2 pound)
2 medium-size cucumbers
1 teaspoon sugar
Salt and freshly ground white pepper to taste
2 tablespoons white vinegar
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh dill

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, Calories 104, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 5 grams, TransFat 0 grams

CUCUMBER, RED ONION, AND RADISH SALAD

Cucumber, Red Onion, and Radish Salad image

From Bon Appetit Weekend Entertaining, this sounds really fresh and good. The oil sounds like it's a little on the heavy side to me, so think that I will cut back on that and give it a shot by taste and consistency.

Provided by lazyme

Categories Onions

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 medium cucumber, peeled, thinly sliced
1 cup red onion, thinly sliced
4 large red radishes, thinly sliced
1/4 cup vegetable oil or 1/4 cup canola oil
2 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon dry crushed red pepper

Steps:

Combine first 3 ingredients in large bowl. (Can be prepared 3 hours ahead. Cover; chill).
Whisk oil, vinegar, sugar and red pepper to blend in small bowl.
Season with salt and pepper.
Pour dressing over vegetables; toss.

FENNEL, RED ONION, AND PARSLEY SALAD

Fennel, Red Onion, and Parsley Salad image

Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1 cup loosely packed fresh flat-leaf parsley leaves
1 medium fennel bulb, trimmed, halved lengthwise, and thinly sliced
1 small red onion, halved lengthwise and thinly sliced into half-moons
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon celery seeds
Coarse salt and freshly ground pepper

Steps:

Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.

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