Cucumber and Fennel with Orange-Mint Dressing
Try this Cucumber and Fennel with Orange-Mint Dressing recipe, or contribute your own. "Appetizers" and "Salads" are two of the tags cooks chose for Cucumber and Fennel with Orange-Mint Dressing.
Yield: 6 Servings Ready in 1 hours
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|2 tbWalnuts, chopped & toasted|
|1 tbFresh mint|
|1 tbCilantro, chopped|
|1 smFennel bulb, trimmed &|
|2 tbWalnut oil|
|seeded & diced|
|1 Granny Smith apple, cored,|
|2 tsLemon juice|
|salt and pepper; to taste|
|2 tbOrange juice|
|1/8 tsPaprika, sweet or hot|
|1 Cucumber, peeled, halved,|
|quartered & sliced|
Cucumber and Fennel with Orange-Mint Dressing Preparation
SALAD: Combine salad ingredients, except walnuts, in a serving bowl & gently mix. VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified. Season with salt & pepper & pour over salad. Serve immediately or marinate, covered, in the fridge for 1 to 2 hours. Toss before serving & garnish with toasted nuts. Yamuna Devi, "Yamunas Table"
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