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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.
This recipe is:
Healthy
Quick
Diabetic Friendly
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.
Originally published as Cucumber Fennel Salad in Light & Tasty June/July 2003, p8
A healthy meal, this outstanding recipe is a great recipe for lunch or dinner.
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Reviewed on Mar. 24, 2012 by brichister
I tried this recipe because cucumbers are one of my favorite veggies and I wanted to try fennel. I found this recipe and decided to try it even though I was not sure it would be a dish my husband would like. We both liked the salad; he took the leftovers to work the next day. Will be making this salad often.
Reviewed on Apr. 03, 2010 by Brenda Young
This is an excellent spring or summer salad. The fennel provides a new twist to the traditional cucumber salad.
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© Reiman Media Group, LLC., 2012