Green bean and fennel salad

6 Servings

Ingredients

Quantity Ingredient
3 tablespoons Balsamic vinegar
2 tablespoons Fresh lemon juice
1 tablespoon Olive oil
2 teaspoons Water
½ pounds Green beans; trimmed (about 2 cups), 1 1/2\" pieces
2 larges Fennel bulbs; trimmed, quartered lengthwise, thinly sliced crosswise (about 2 cups)
4 ounces Button mushrooms; (about 2 cups), trimmed, quartered
2 cups Fresh Italian parsley; chopped
3 tablespoons Fresh chives; chopped
2 teaspoons Lemon peel; finely grated

Directions

Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.

Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry.

(Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)

Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.

Per Serving: Calories 71; total fat 3 g; saturated fat ½ g; cholesterol 0 Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@... 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 3, 1998

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