Fennel & Lemon Green Bean Salad

Name: Fennel & Lemon Green Bean Salad
Total time: 50 min
Ingredients: 4 ounces fresh green beans, trimmed and cut into 1 1/2-inch pieces; 4 bulbs fresh fennel; 4 ounces mushrooms, trimmed and quartered; 1 2-by-1/2-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

2 Ratings
2 Reviews

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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Recipe Summary

total:

50 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

4 ounces fresh green beans, trimmed and cut into 1 1/2-inch pieces
4 bulbs fresh fennel
4 ounces mushrooms, trimmed and quartered
1 2-by-1/2-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

Directions

Step 1
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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Step 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 Facts

Per Serving:

85 calories; protein 2.9g; carbohydrates 14.9g; dietary fiber 5.6g; sugars 8.5g; fat 2.8g; saturated fat 0.4g; vitamin a iu 1633.3IU; vitamin c 23mg; folate 52.2mcg; calcium 85.2mg; iron 1.4mg; magnesium 33.3mg; potassium 776.6mg; sodium 180.3mg; thiamin 0.1mg.

Exchanges:

2 1/2 vegetable, 1/2 fat

2 Ratings

5 star values: 0
4 star values: 0
3 star values: 0
2 star values: 2
1 star values: 0

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EatingWell Member

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.

brava313@gmail.com

09/03/2018

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Fennel & Lemon Green Bean Salad

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Fennel & Lemon Green Bean Salad

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Fennel & Lemon Green Bean Salad

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Fennel & Lemon Green Bean Salad