Tomato, Cucumber, and Fennel Salad

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Photo: John Autry and Randy Mayor; Styling: Cindy Barr
Yield
4 servings (serving size: about 2/3 cup)
Blakeslee Wright
July 2011
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 45
  • Fat 3.5g
  • Satfat 0.5g
  • Sodium 79mg

How to Make It

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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