Cucumber & Fennel with Orange-Mint Dressing
Yield
6 servingsPrep
15 minCook
0 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Salad | |||
| 1 | each |
cucumbers
peeled, halved, seeded, diced |
|
| 1 | small |
fennel bulb
trimmed, finely slivered |
*
|
| 1 | each |
Granny Smith apples
cored, quartered, sliced |
|
| 2 | teaspoons |
lemon juice
|
|
| 2 | tablespoons |
walnuts
chopped, toasted |
|
| Viniagrette | |||
| 2 | tablespoons |
orange juice
|
|
| 2 | tablespoons |
walnut oil
|
|
| 1 | tablespoon |
mint leaves
fresh |
|
| 1 | tablespoon |
cilantro
chopped |
|
| ⅛ | teaspoon |
paprika
sweet or hot |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Salad | |||
| 1 | each |
cucumbers
peeled, halved, seeded, diced |
|
| 1 | small |
fennel bulb
trimmed, finely slivered |
*
|
| 1 | each |
Granny Smith apples
cored, quartered, sliced |
|
| 1E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
walnuts
chopped, toasted |
|
| Viniagrette | |||
| 3E+1 | ml |
orange juice
|
|
| 3E+1 | ml |
walnut oil
|
|
| 15 | ml |
mint leaves
fresh |
|
| 15 | ml |
cilantro
chopped |
|
| 0.6 | ml |
paprika
sweet or hot |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
SALAD: Combine salad ingredients, except walnuts, in a serving bowl and gently mix.
VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified.
Season with salt and pepper and pour over salad.
Serve immediately or marinate, covered, in the fridge for 1 to 2 hours.
Toss before serving and garnish with toasted nuts.
