CUCUMBER FENNEL SALAD
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
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
SPRING APPLE AND FENNEL SALAD WITH DIJON VINAIGRETTE
Provided by Molly Yeh
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
- On a larger platter, layer the butter lettuce and top with the sliced veggies.
- For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
- Drizzle the vinaigrette over the salad and top with the Pecorino.
SHAVED FENNEL SALAD
This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. -William Milton III, Clemson, South Carolina
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- With a mandoline or vegetable peeler, cut the fennel, cucumber and apple into very thin slices. Transfer to a large bowl; toss with olive oil, salt and pepper. Top with radishes and reserved fennel fronds to serve.
Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CUCUMBER & FENNEL SALAD
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
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
FENNEL AND CUCUMBER SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
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, 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
SHAVED CUCUMBER SALAD
This Shaved Cucumber Salad is particularly good with pork chops, grilled salmon, or jerk chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- With a vegetable peeler, shave cucumbers into wide ribbons, stopping when you reach seeds; reserve 1 center. Thinly slice celery stalks and onion; place in a large bowl along with cucumber ribbons. In a blender, puree reserved cucumber center, mayonnaise, cilantro, and vinegar; season with salt and pepper and add to bowl. Toss to combine and top with celery leaves if desired.
Nutrition Facts : Calories 153 g, Fat 11 g, Fiber 4 g, Protein 3 g, SaturatedFat 2 g
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