Recipe - Green Bean And Fennel Salad

3 tablespoon Balsamic vinegar
2 tablespoon Fresh lemon juice
1 tablespoon Olive oil
2 teaspoon Water
One half pound Green beans; trimmed (about
2 cups), 1 1/2" pieces
2 lg Fennel bulbs; trimmed,
quartered lengthwise,
thinly cut or sliced up crosswise
(about 2 cups)
4 ounce Button mushrooms; (about 2
cups), trimmed, quartered
2 cup Fresh Italian parsley;
chopped
3 tablespoon Fresh chives; chopped
2 teaspoon Lemon peel; finely grated

Whisk first 4 ingredients in medium bowl to blend. Season with salt and
pepper.

Cook green beans in large pot of boiling water until crisptender, 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 MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 3,
1998