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
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
CUCUMBER AND FENNEL WITH ORANGE MINT DRESSING
Make and share this Cucumber and Fennel With Orange Mint Dressing recipe from Food.com.
Provided by ksenko
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the cucumber, fennel, apple, and lemon juice in a serving bowl and gently mix.
- In a small bowl, whisk the orange juice through paprika until emulsified.
- Season with salt and pepper and pour over salad.
- Serve immediately or marinade covered, in refrigerator for 1-2 hours.
- Toss before serving and garnish with toasted nuts.
FRESH MINT DRESSING
This mint salad dressing recipe is refreshing, delicious and easy to make! You'll need fresh mint, lemon juice, olive oil, Dijon mustard, and honey or maple syrup. Recipe yields a little over 1 cup.
Provided by Cookie and Kate
Categories Salad dressing
Time 5m
Number Of Ingredients 8
Steps:
- In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
- This dressing will keep well, covered and refrigerated, for up to 1 week.
Nutrition Facts : ServingSize 2 tablespoons, Calories 152 calories, Sugar 6.9 g, Sodium 116.9 mg, Fat 14.1 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 8.2 g, Fiber 0.4 g, Protein 0.3 g, Cholesterol 0 mg
ORANGE FENNEL SALAD
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
FENNEL, LEMON & MINT SALAD
A light side salad packed with delicate flavours that complement each other a treat- aniseed, citrus, sweet mint and punchy olive oil
Provided by Mary Cadogan
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.
- Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.
Nutrition Facts : Calories 59 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.4 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
RADICCHIO, RADISH, AND FENNEL SALAD
Make and share this Radicchio, Radish, and Fennel Salad recipe from Food.com.
Provided by dicentra
Categories Greens
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- salad: toast pine nuts in skillet over medium heath 5 minutes, or until golden brown. Transfer to plate to cool.
- Combine radicchio, radishes, fennel, and cucumber in large bowl.
- Dressing: puree mint, lemon juice, oil, maple syrup, and mustard in blender until smooth. Season with salt and pepper.
- Add dressing to salad; toss to coat, and garnish with toasted pine nuts.
Nutrition Facts : Calories 149.6, Fat 12.7, SaturatedFat 1.4, Sodium 50.1, Carbohydrate 9.2, Fiber 1.7, Sugar 4.2, Protein 2
FENNEL AVOCADO SALAD
Steps:
- Serve the salad immediately, or cover and chill for a few hours-just be sure to cover the surface of the salad directly with waxed paper or plastic wrap to keep the avocado from browning.
- Enjoy!
Nutrition Facts : Calories 199 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 7 g, Protein 2 g, SaturatedFat 3 g, Sodium 283 mg, Sugar 2 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g
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