Fennel Cucumber Red Onion Salad Recipes

CUCUMBER FENNEL SALAD

Steps:

• In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

TOMATO, CUCUMBER AND RED ONION SALAD WITH MINT

Steps:

• In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
• Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

SPRING SALAD WITH FENNEL AND ORANGE

Steps:

• Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.

CUCUMBER AND RED ONION SALAD

Steps:

• Cut onion slices into quarters.
• Toss cucumber slices and onion together in a medium bowl.
• Stir sour cream, vinegar, salt and pepper into cucumber mixture until well blended.
• Let stand 5 minutes.
• Divide salad greens among four salad plates.
• Stir cucumber and onions again.
• Top each plate of greens with 1/4 of the cucumber mixture.

CUCUMBER AND RED ONION SALAD

Steps:

• Place all ingredients in a bowl; toss to combine. Refrigerate, covered, about 1 hour. Serve with a slotted spoon.

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT

Steps:

• Cut peel and pith from oranges. Cut between membranes to release segments.
• Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

FENNEL, CUCUMBER & RED ONION SALAD

Steps:

• Trim the base of the fennel and remove the leafy green tops.
• Using a mandolin or food processor slice very finely and place in a large bowl.
• Skin the red onion and slice finely as above. Add to the fennel.
• Cut the cucumber in half lengthways and remove the seeds with a small spoon.
• Slice finely using a peeler and add to the fennel and onion.
• Mix the vinegar, 4tbs of the oil and freshly ground black pepper together. Pour over the vegetables and stir to combine.
• Leave to infuse at room temperature for a couple of hours and just before serving add the dill.
• To serve, arrange on a large plate and spoon over the remainder of the olive oil.

FENNEL AND RED ONION SALAD WITH CRAN-BALSAMIC DRESSING

Steps:

• In a medium bowl, combine cranberry sauce and vinegar, whisk in olive oil and season with salt and pepper. Add the fennel, onion and romaine, and toss to coat.

ORANGE, RED ONION AND FENNEL SALAD

Steps:

• Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.

FENNEL AND CUCUMBER SALAD

Steps:

• Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
• Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
• Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.

FENNEL, RED ONION, AND PARSLEY SALAD

Steps:

• Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
• Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.