Wednesday, February 1, 2012

Green Bean, Mushroom and Fennel Salad

Recipe by By The Canadian Living Test Kitchen (Source)
  • Preparation time: 15 minutes Stand: 15 minutes
  • Cook time : 3 minutes


  • 1/3 cup (75 mL) extra-virgin olive oil
  • 1/4 cup (60 mL) lemon juice
  • 3 tbsp (45 mL) chopped fresh dill
  • 1 clove garlic, minced
  • 3/4 tsp (4 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 lb (454 g) small cremini mushrooms, quartered
  • 1 lb (454 g) green beans, trimmed
  • 1/2 fennel bulb, thinly sliced


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.

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Source : Canadian Living Magazine: June 2010

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