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Prep 30min
Total0min
Ingredients9
Servings10
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Ingredients
Salad
1
bag (22 oz) frozen whole green beans
2
bulbs fresh fennel
2
red bell peppers, cut into bite-sized strips
1/4
cup pine nuts
Dressing
3
tablespoons red wine vinegar
1
tablespoon Dijon mustard
1
teaspoon minced garlic
1/2
teaspoon salt
1/2
cup extra-virgin olive oil
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Steps
1
Cook green beans as directed on package. Drain; rinse with cold water to cool.
2
Trim fennel bulbs; cut in half. Cut each half into 1/4-inch slices. In large bowl, combine green beans, fennel and bell peppers. Cover; refrigerate until serving time.
3
Meanwhile, in small bowl, combine vinegar and mustard; beat with wire whisk until well blended. On cutting board, mash garlic and salt together with fork to make a paste. Beat into vinegar mixture. Slowly beat in oil until well blended. Cover; refrigerate until serving time.
4
When ready to serve, add dressing to vegetable mixture; toss gently to mix. Arrange on large serving platter. Sprinkle with pine nuts. Garnish with fresh fennel tops, if desired.
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Nutrition Facts
Serving Size:1 1/4 Cups
Calories
170
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
2g
10%
Cholesterol
0mg
0%
Sodium
180mg
8%
Total Carbohydrate
9g
3%
Dietary Fiber
4g
16%
Sugars
4g
Protein
3g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
40%
40%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 1/2 Vegetable; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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