Cucumber Fennel Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 8 servings.
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.
Ingredients
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3 large cucumbers, sliced
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1 medium sweet onion, thinly sliced
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1 small fennel bulb, thinly sliced
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3 tablespoons lemon juice
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3 tablespoons olive oil
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3/4 teaspoon dill weed
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon grated lemon zest
Directions
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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.
Nutrition Facts
1 cup: 80 calories, 5g fat (1g saturated fat), 0 cholesterol, 165mg sodium, 8g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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