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Cucumber and Fennel Salad Recipe
|Fennel bulb||2 , cut into fine shreds (Use 2 Whole)|
|Scallions||2 Bunch (200 gm), finely chopped|
|Plain yogurt||3 1⁄2 Cup (56 tbs)|
Serving size: Complete recipe
Calories 872 Calories from Fat 248
% Daily Value*
Total Fat 28 g43.7%
Saturated Fat 17.1 g85.4%
Trans Fat 0 g
Cholesterol 102.8 mg
Sodium 1059.5 mg44.1%
Total Carbohydrates 129 g43.1%
Dietary Fiber 25.7 g103%
Sugars 61.6 g
Protein 45 g89.5%
Vitamin A 93.3% Vitamin C 218.9%
Calcium 152.3% Iron 56.3%
*Based on a 2000 Calorie diet
Cut the cucumber halves crosswise into slices about 1/4 inch thick.
Put the slices into a large mixing bowl and sprinkle lightly with salt.
Cover and let stand for at least 1 hour (the salt extracts the excess water, and crisps the cucumber).
Rinse the cucumber and drain well in a colander or pat dry with paper towels.
Put the cucumber, fennel and chopped scallions into a large salad bowl.
Add the yogurt and seasoning.
Mix together until well mixed.
Cover the salad and refrigerate until ready to serve.