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Fennel And Cucumber Salad Recipe
|Cucumber||1 , peeled and thinly sliced|
|Florence fennel head||1 , cut into thin strips|
|Radishes||4 , thinly sliced|
|Onions spring||3 , finely chopped|
|Olive oil||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Parsley||2 Teaspoon, chopped|
Serving size: Complete recipe
Calories 528 Calories from Fat 405
% Daily Value*
Total Fat 46 g70.6%
Saturated Fat 6.3 g31.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 541 mg22.5%
Total Carbohydrates 31 g10.2%
Dietary Fiber 10.2 g41%
Sugars 4.7 g
Protein 6 g11.2%
Vitamin A 35.4% Vitamin C 113.1%
Calcium 20.5% Iron 21.6%
*Based on a 2000 Calorie diet
Put the remaining ingredients except parsley, with salt and pepper to taste, in a screwtop jar and shake well to mix.
Pour this dressing over the salad ingredients and toss well to coat.
Chill for at least 30 minutes.
Sprinkle with parsley just before serving.