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Cucumber, Pear and Fennel Salad

Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Servings: 8
Calories: 133kcal
Author: Denise Bustard

Ingredients

Apple Cider Vinaigrette (Makes 1 ½ cups)

  • 1 apple peeled, cored, and chopped coarsley
  • ¼ cup apple cider vinegar
  • 1 tbsp lime juice
  • 1 tbsp finely diced shallot
  • 1 tsp brown sugar
  • ¼ cup safflower oil
  • salt and pepper to taste

Salad

  • 2 pounds of cucumber diced into ¾ inch cubes
  • 1 fennel bulb cut into ½ inch cubes
  • 2 pears cored and diced into ½ inch cubes
  • ½ cup pomegranate seeds

Instructions

Vinaigrette

  • To make vinaigrette, puree apple, vinegar and lime juice in a blender until smooth. Strain mixture through a sieve, squeezing solids to get all the liquid from them. Add shallot and sugar, stirring until sugar dissolves. Add oil until well combined. Season with salt and pepper to taste.

Salad

  • Combine salad ingredients with ¾ cup of vinaigrette.

Nutrition

Serving: 1/8 of batch | Calories: 133kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 19mg | Potassium: 380mg | Fiber: 4g | Sugar: 10g | Vitamin A: 145IU | Vitamin C: 11.7mg | Calcium: 36mg | Iron: 0.6mg