Blakeslee Wright
Recipe by Cooking Light July 2011

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

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

45 calories; fat 3.5g; saturated fat 0.5g; sodium 79mg.
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