Recipe courtesy of Calhoun Cooking School
Green Bean and Fennel Salad
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 151
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 142
- Total: 25 min
- Prep: 25 min
Ingredients
Salad:
1 pound green beans, trimmed
1 bulb fennel
1 yellow or orange bell pepper
8 to 10 lettuce leaves, rinsed and dried
Dressing:
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
3/4 teaspoon minced garlic
1/4 teaspoon salt
1/3 cup extra-virgin olive oil
Directions
- Boil green beans in large pot. Let cook 2 to 3 minutes depending on thickness of beans. Strain and rinse with cold water to stop cooking process. Trim fennel and cut into 1/4-inch thick rounds. Cut bell pepper in 1/4-inch strips. Refrigerate, covered, until service.
- Whisk together vinegar and mustard in small bowl. Mash garlic and salt together with back of fork to make a paste. Whisk into vinegar. Slowly whisk in oil until emulsified. Cover and refrigerate.
- When ready to serve, arrange lettuce leaves on a large platter. Toss green beans, bell peppers and fennel with dressing and spread over lettuce.