Fennel & Lemon Green Bean Salad

Fennel & Lemon Green Bean Salad

1 Review
From the EatingWell Kitchen

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 ounces fresh green beans, trimmed and cut into 1½-inch pieces
  • 4 bulbs fresh fennel
  • 4 ounces mushrooms, trimmed and quartered
  • 1 2-by- ½-inch strip lemon zest, julienned
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Salt & freshly ground pepper, to taste

Preparation

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  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 information

  • Per serving: 85 calories; 3 g fat(0 g sat); 6 g fiber; 15 g carbohydrates; 3 g protein; 52 mcg folate; 0 mg cholesterol; 9 g sugars; 0 g added sugars; 1,633 IU vitamin A; 23 mg vitamin C; 85 mg calcium; 1 mg iron; 180 mg sodium; 777 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value), Vitamin A (33% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, ½ fat

Reviews 1

September 03, 2018
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By: brava313
The crunchy texture made a nice contrast with spaghetti, but the proportions of this salad are wrong. There should be just one bulb of fennel for 4 oz. of green beans and 4 oz. of mushrooms. This volume made a finished salad of 12 to 15 servings, not six. The dressing was bland, and it did not cling to the salad ingredients.
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