LibreRecipes

Green Bean and Fennel Salad

Rating

Calories

82.0

Protein

3.0

Sodium

67.0

Fat

3.0

3 tablespoons balsamic vinegar

2 tablespoons fresh lemon juice

1 tablespoon olive oil

2 teaspoons water

1/2 pound green beans, trimmed, cut into 1 1/2-inch pieces (about 2 cups)

2 large fennel bulbs, trimmed, quartered lengthwise, thinly sliced crosswise (about 4 cups)

4 ounces button mushrooms, trimmed, quartered (about 2 cups)

2 cups chopped fresh Italian parsley

3 tablespoons chopped fresh chives

2 teaspoons finely grated lemon peel

Whisk 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.