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 0.5 g; cholesterol 0 Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 6|
|Calories from Fat: 9 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 56.2mg||2 %|
|Potassium 614.8mg||16 %|
|Total Carbohydrate 11.9g||3 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 7.3g|
|Protein 2.8g||4 %|
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Calories per serving: 59
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