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Cucumber Fennel Salad Recipe

Cucumber Fennel Salad Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. 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 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. Yield: 8 servings.

Nutritional Facts

1 cup: 80 calories, 5g fat (1g saturated fat), 0mg cholesterol, 165mg sodium, 8g carbohydrate (0g sugars, 2g fiber), 1g protein Diabetic Exchanges: 1 vegetable, 1 fat.

Reviews for Cucumber Fennel Salad

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MY REVIEW
dublinlab
Reviewed Dec. 19, 2015 Edited Dec. 20, 2015

"I would make this again but it needs salt and maybe more

Lemon peel. Maybe Ontario in December is not a good test. Everything comes from a hothouse. Nice with venison, clean taste. Janet. FE"

MY REVIEW
brichister
Reviewed Mar. 24, 2012

"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."

MY REVIEW
Brenda Young
Reviewed Apr. 3, 2010

"This is an excellent spring or summer salad. The fennel provides a new twist to the traditional cucumber salad."

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