Green Bean, Mushroom and Fennel Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Green Bean, Mushroom and Fennel Salad

Green Bean, Mushroom and Fennel Salad
Photography by Yvonne Duivenvoorden

This recipe makes 12 servings

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Nutritional Info

Per serving: about -
cal 7676 cal
pro 2 g2g pro
total fat 6 g6g total fat
sat. fat 1 g1g sat. fat
carb 5 g5g carb
fibre 2 g2g fibre
chol 0 mg0mg chol
sodium 152 mg152mg sodium
potassium 262 mg262mg potassium
% RDI: -
calcium 22 calcium
iron 44 iron
vit A 22 vit A
vit C 1010 vit C
folate 99 folate
  • Preparation time: 15 minutes Stand: 15 minutes
  • Cook time : 3 minutes
  • Total time : PT3M
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1/3 cup extra-virgin olive oil 1/3 cup extra-virgin olive oil
  • 1/4 cup lemon juice 1/4 cup lemon juice
  • 3 tbsp chopped fresh dill 3 tbsp chopped fresh dill
  • 1 clove garlic , minced1 clove garlic, minced
  • 3/4 tsp salt 3/4 tsp salt
  • 1/4 tsp pepper 1/4 tsp pepper
  • 1 lb small cremini mushrooms , quartered1 lb small cremini mushrooms, quartered
  • 1 lb green beans , trimmed1 lb green beans, trimmed
  • 1/2 fennel bulb , thinly sliced1/2 fennel bulb, thinly sliced

Preparation

In large bowl, whisk together oil, lemon juice, dill, garlic, salt and pepper. Add mushrooms and toss to coat. Let stand for 15 minutes, stirring occasionally.

Meanwhile, halve green beans diagonally. Blanch in saucepan of boiling water until tender-crisp, 3 to 5 minutes. Drain and cool in ice bath. Drain well and pat dry with towel.

Add beans and fennel to mushrooms; toss to coat well. Serve immediately or refrigerate for up to 4 hours.

Source : Canadian Living Magazine: June 2010

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