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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Looking for ways to use up cukes from your garden? Our Test Kitchen home economists suggests this refreshing side as a cool addition to backyard barbecues and picnic lunches. A hint of dill and lemon nicely seasons and the crunchy cucumber, fennel and sweet onion slices. Ingredients:
3 large cucumbers, sliced |
1 medium sweet onion, thinly sliced |
1 small fennel bulb, thinly sliced |
3 tablespoons lemon juice |
3 tablespoons olive oil |
3/4 teaspoon dill weed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon grated lemon peel |
Directions:
1. 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. Yield: 8 servings.
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