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Steps
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.
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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.
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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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