Green Bean-Fennel Salad with Fresh Herbs

Green Bean-Fennel Salad with Fresh Herbs

This leafy green salad—full of flavor-packed ingredients—will send your taste buds on a tantalizing trip!

Prep Time

10

Minutes

Total Time

21

Minutes

Makes

4

servings

1/2
pound green beans
1
head radicchio
1
teaspoon capers, drained
2
small fennel bulbs, cut into fourths
1
head Boston lettuce, torn into bite-size pieces
1
jar (6 ounces) marinated artichoke hearts, drained
1/4
cup olive or vegetable oil
2
tablespoons lemon juice
1/2
teaspoon chopped fresh mint leaf or 1/8 teaspoon dried mint leaves
1/2
teaspoon chopped fresh sage leaves or 1/8 teaspoon dried sage leaves
1/2
teaspoon chopped fresh oregano leaves or 1/8 teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1
garlic clove, finely chopped
  1. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add green beans. Boil uncovered 6 to 8 minutes or until crisp-tender; drain. Rinse in cold water until chilled; drain.
  2. Arrange radicchio leaves around edge of serving platter. Mix beans, capers, fennel, boston lettuce and artichoke hearts; place in center of radicchio-lined platter. Mix remaining ingredients; pour over salad.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Fennel bulbs are sometimes labeled as anise in the grocery store. Look for a long bulb of celery-like stems with bright green, feathery leaves that smell a bit like licorice.
Time Saver
Save prep time when you use a bag of fancy mixed salad greens instead of tearing up a head of Boston lettuce.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 135 ),
  • Total Fat 15 g
    • (Saturated Fat 2 g,),
  • Cholesterol 0mg;
  • Sodium 520 mg;
  • Total Carbohydrate 18 g
    • (Dietary Fiber 8 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.