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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 45
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Sodium: 79mg

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

  1. 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.
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