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Green Bean-Fennel Salad with Fresh Herbs

Green Bean-Fennel Salad with Fresh Herbs

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Betty Crocker Kitchens

Updated Jun 29, 2006

Green Bean-Fennel Salad with Fresh Herbs

Green Bean-Fennel Salad with Fresh Herbs

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Prep Time 10 min
Total 21 min
Servings 4
Ingredients 14

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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

Instructions

Step
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.
Step
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.

Nutrition

190 Calories

15 g Total Fat

4 g Protein

18 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 190

Calories from Fat: 135

Total Fat: 15 g

Saturated Fat: 2 g

Cholesterol: 0mg

Sodium: 520 mg

Potassium: 820 mg

Total Carbohydrate: 18 g

Dietary Fiber: 8 g

Protein: 4 g

% Daily Value*:

Vitamin A: 30%; 30%

Vitamin C: 44%; 44%

Calcium: 12%; 12%

Iron: 12%; 12%

Exchanges:

1 Starch; 1 Vegetable; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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