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Cucumber & Fennel with Orange-Mint Dressing

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Submitted by chille37

YIELD

6 servings

PREP

15 min

COOK

0 min

READY

15 min

Ingredients

Salad
1 1
EACH EACH CUCUMBERS
peeled, halved, seeded, diced
1 1
SMALL SMALL FENNEL BULB
trimmed, finely slivered *
1 1
EACH EACH GRANNY SMITH APPLES
cored, quartered, sliced
2 1E+1
TEASPOONS ML LEMON JUICE
2 3E+1
TABLESPOONS ML WALNUTS
chopped, toasted
Viniagrette
2 3E+1
TABLESPOONS ML ORANGE JUICE
2 3E+1
TABLESPOONS ML WALNUT OIL
1 15
TABLESPOON ML MINT LEAVES
fresh
1 15
TABLESPOON ML CILANTRO
chopped
0.6
TEASPOON ML PAPRIKA
sweet or hot

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

Comments


 

 

Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 69 76% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

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