Photo: Anna Pelzer
Cucumber & Roasted Fennel Salad
6 ingredients
10 min + 15 min
6
openrecipes
I love cucumber salads! They are a wonderfully cool and crunchy complement to just about anything from the grill, and of course they’re made for ranch. This salad adds the complex sweetness of fennel and red bell pepper with the subtle spiciness of jalapenos, all roasted on the grill. A little dill brings a bright herb note to the party.
Estimated Nutrition (whole recipe, rough)
159
Calories
4g
Protein
9g
Fat
18g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ranch | 1 tbsp (15g) dressing | 73 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fennel | 1/2 bulb (87g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole Bulb Fennel, Halved
- 1 whole Red Bell Pepper
- 1 whole Jalapeno Pepper
- 2 whole Cucumbers, Peeled And Sliced To 1/8"
- ½ cups Hidden Valley® Original Ranch® Dressing
- 2 teaspoons Chopped Fresh Dill
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes