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Ingredients
| canned green beans: 0.5 lb |
| radicchio heads: 1 |
| capers (drained): 1 tsp |
| fennel: 2 bulbs (cut into fourths) |
| green leaf lettuce: 1 head |
| artichoke hearts: 6 oz |
| vegetable oil: 1/4 cup |
| lemon juice: 2 Tbl |
| mint leaves (whole): 1/2 tsp (chopped) |
| sage leaves: 1 leaf (1/2 teaspoon) |
| fresh oregano (ground): 1/2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| garlic: 1 clove (finely chopped) |
Green Bean-Fennel Salad with Fresh Herbs
Credit: www.bettycrocker.com
User rating:
-
Prep Time
10 min -
Cook Time
21 min -
Servings
4 serving(s)
Tags
- 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.
- 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.