Tomato, Cucumber, and Fennel Salad

Photo: John Autry and Randy Mayor; Styling: Cindy Barr

Yield:

4 servings (serving size: about 2/3 cup)

Recipe from

Nutritional Information

Calories 45
Fat 3.5 g
Satfat 0.5 g
Sodium 79 mg

Ingredients

1 1/2 tablespoons lemon juice
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups sliced cucumber
1/2 cup cherry tomato wedges
1/4 cup sliced fennel bulb

Preparation

Combine lemon juice, olive oil, salt, and pepper in a small bowl. Combine cucumber, cherry tomato wedges, and sliced fennel bulb in a bowl. Pour dressing over vegetables; toss.

Note:

Blakeslee Wright,

July 2011