Fennel, Cucumber, and Red Onion Salad Phase 1 | 30 Minutes or Less! Makes 4 Servings This cool, crisp salad is a refreshing addition to a meal. The flavor of fennel is quite strong  so be sure to slice the bulb paper-thin. Ingredients 2 Tbsp fresh lemon juice 1 Tbsp extra-virgin olive oil Salt and black pepper 1 small fennel bulb (about 8 oz), stalks cut off and outer skin removed ½ medium cucumber, peeled 1 medium bunch watercress, washed and dried 2 Tbsp minced red onion Wish-Bone® Light Country Italian, Light Ranch, Fat Free Italian, Fat Free Ranch, are all South Beach Diet-friendly options. Instructions 1. In small cup, combine juice, oil, salt and pepper. 2. Quarter fennel bulb lengthwise, then thinly slice quarters crosswise. Halve cucumber lengthwise; then slice halves into thin half-moons. Trim watercress by removing the larger stems. 3. In medium serving bowl, combine fennel, cucumber, watercress and onion. Add dressing; toss to coat. Nutritional Information: 58 calories 3.7 g fat .5 g saturated fat 1.2 g protein 6 g carbohydrate 2.2 g dietary fiber 0 mg cholesterol 34.7 mg sodium This recipe is reprinted from the South Beach Diet Newsletter, Volume 1, Issue 4
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