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Cucumber & Fennel with Orange-Mint Dressing

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

0 min

Ready

15 min
Low 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
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1 small fennel bulb
trimmed, finely slivered
* Camera
1 each Granny Smith apples
cored, quartered, sliced
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2 teaspoons lemon juice
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2 tablespoons walnuts
chopped, toasted
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Viniagrette
2 tablespoons orange juice
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2 tablespoons walnut oil
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1 tablespoon mint leaves
fresh
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1 tablespoon cilantro
chopped
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teaspoon paprika
sweet or hot
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1 x salt and black pepper
* Camera

Ingredients

Amount Measure Ingredient Features
Salad
1 each cucumbers
peeled, halved, seeded, diced
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1 small fennel bulb
trimmed, finely slivered
* Camera
1 each Granny Smith apples
cored, quartered, sliced
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1E+1 ml lemon juice
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3E+1 ml walnuts
chopped, toasted
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Viniagrette
3E+1 ml orange juice
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3E+1 ml walnut oil
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15 ml mint leaves
fresh
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15 ml cilantro
chopped
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0.6 ml paprika
sweet or hot
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1 x salt and black pepper
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 6976% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 8%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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