Try this Green Bean and Fennel Salad recipe, or contribute your own.
Suggest a better descriptionWhisk 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 | ||
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Calories: 59 | ||
Calories from Fat: 9 (15%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 59
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