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.

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Ingredients

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Directions

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  • Steam beans for 3 to 5 minutes, or until tender-crisp. Rinse under cold water. Place them in a salad bowl.

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  • 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 Facts

85.3 calories; protein 2.9g 6% DV; carbohydrates 14.9g 5% DV; exchange other carbs 1; dietary fiber 5.6g 22% DV; sugars 8.5g; fat 2.8g 4% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 1633.3IU 33% DV; vitamin c 23mg 38% DV; folate 52.2mcg 13% DV; calcium 85.2mg 9% DV; iron 1.4mg 8% DV; magnesium 33.3mg 12% DV; potassium 776.6mg 22% DV; sodium 180.3mg 7% DV; thiamin 0.1mg 5% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
09/03/2018
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. Read More