| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
|
6 |
Servings |
INGREDIENTS
| 3 |
T |
Balsamic vinegar |
| 2 |
T |
Fresh lemon juice |
| 1 |
T |
Olive oil |
| 2 |
t |
Water |
| 1/2 |
lb |
Green beans, trimmed about |
|
|
2 cups 1 1/2" pieces |
| 2 |
|
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 |
T |
Fresh chives, chopped |
| 2 |
t |
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
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”