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 min
  • Total Time 21 min
  • Servings 4

Ingredients

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.

Expert Tips

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.

Save prep time when you use a bag of fancy mixed salad greens instead of tearing up a head of Boston lettuce.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
135 ),
% Daily Value
Total Fat
15 g
15 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
0mg
0%;
Sodium
520 mg
520 %;
Total Carbohydrate
18 g
18 %
(Dietary Fiber
8 g
8 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
44%;
Calcium
12%;
Iron
12%;
Exchanges:
1 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.