| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | 6 | Servings | |
INGREDIENTS
| 3 | tb | Balsamic vinegar |
| 2 | tb | Fresh lemon juice |
| 1 | tb | Olive oil |
| 2 | ts | Water |
| 1/2 | lb | Green beans; trimmed (about 2 cups), 1 1/2" pieces |
| 2 | lg | Fennel bulbs; trimmed, quartered lengthwise, thinly sliced crosswise (about 2 cups) |
| 4 | oz | Button mushrooms; (about 2 cups), trimmed, quartered |
| 2 | c | Fresh Italian parsley; chopped |
| 3 | tb | Fresh chives; chopped |
| 2 | ts | Lemon peel; finely grated |
INSTRUCTIONS
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. Per Serving: Calories 71; total fat 3 g; saturated fat 0.5 g; cholesterol 0 Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3, 1998
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