Name: Cucumber-Fennel Salad
Yield: Serves 4 (serving size: 1 1/2 cups)
Ingredients: 3 tablespoons panko; 1 tablespoon melted unsalted butter; 3 tablespoons plain 2% reduced-fat Greek yogurt; 1 tablespoon prepared horseradish; 2 teaspoons lemon juice; ½ teaspoon lemon zest; ½ teaspoon sugar; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 4 cups sliced English cucumber; 2 cups sliced fennel bulb; 1 ½ cups sliced bell pepper; 2 teaspoons chopped fresh dill

Toast panko in melted unsalted butter in a skillet over medium. Stir together plain 2% reduced-fat Greek yogurt, prepared horseradish, lemon juice, lemon zest, sugar, kosher salt, and black pepper in a large bowl. Add sliced English cucumber, sliced fennel bulb, and sliced bell pepper; toss to coat. Top with panko and chopped fresh dill.

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Cucumber-Fennel Salad

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