Creamy Cucumber Fennel Salad
Recipe: #8796
March 29, 2013
Categories: Salads, Side Dishes, Dairy, Vegetables, Cucumber, Fennel, North American, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Labor Day, Potluck, Summer, Sunday Dinner, Weeknight Meals, Refrigerator, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Vegetarian, Make it from scratch, Yogurt, Salad Dressing, Spring more
"One of my favorite 5 Ingredient recipes. Actually 2 ingredients for the salad; and, 3 for a simple creamy dressing. Let it set a good 30 minutes to 1 hour before serving. And, make sure to use FRESH tarragon, it is really important to the dish. I use a mandolin for this recipe, but you can also thin slice by hand."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (89.6 g)
- Calories 41.1
- Total Fat - 1.8 g
- Saturated Fat - 0.5 g
- Cholesterol - 4.7 mg
- Sodium - 60.9 mg
- Total Carbohydrate - 4.4 g
- Dietary Fiber - 0.4 g
- Sugars - 3.5 g
- Protein - 2 g
- Calcium - 64.9 mg
- Iron - 0.2 mg
- Vitamin C - 3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Dressing ... Mix the yogurt with the lemon juice, tarragon, and season with salt and pepper in a small bowl. Cover and refrigerate while you make the salad.
Step 2
Note: If NOT using Greek yogurt; it is best to drain the yogurt in cheese cloth, a coffee filter, or in a fine strainer over night.
Tips & Variations
- A Mandolin is great to have for this, but NOT necessary. Just makes it easier is all.
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