Fennel & Lemon Green Bean Salad (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Fennel & Lemon Green Bean Salad

http://www.eatingwell.com/recipes/fennel_lemon_green_bean_salad.html

The Italians often enjoy fennel the way North Americans eat celery: raw in salads. This salad is aromatic and crisp with a fresh lemon dressing.

6 servings | Active Time: 20 minutes | Total Time: 50 minutes (including chilling time)

Ingredients

Preparation

  1. Steam beans for 3 to 5 minutes, or until tender-crisp. Rinse under cold water. Place them in a salad bowl.
  2. Trim fennel leaves, reserving 2 Tbsp. minced leaves. Slice the stalks. Quarter bulb lengthwise, remove core and thinly slice. Add to the salad bowl along with mushrooms and lemon zest. Whisk vinegar, water, lemon juice and oil in a small bowl until well blended. Pour the dressing over the salad and add the reserved fennel leaves. Toss lightly. Season with salt and pepper. Cover and chill for 30 minutes to 1 hour.

Nutrition

Per serving : 83 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 14 g Carbohydrates; 3 g Protein; 6 g Fiber; 85 mg Sodium; 753 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 1/2 vegetable, 1/2 fat