Fennel, Green Bean and Olive Salad Recipe

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Fennel, Green Bean and Olive Salad
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Ingredients:

Directions:

  1. Preparation:.
  2. If green beans are large, cut them in half lengthwise. Do not use old beans. Blanch them in an abundant amount of boiling salted water until tender yet crisp, about 10 minutes. Drain and refresh under cold running water; shake dry.
  3. Trim stalks from the fennel bulb and cut away any bruised, discolored or tough outer leaves. Cut the bulb in half lengthwise. Trim the root end, cut out the core at the base of the bulb. Slice lengthwise into thin strips.
  4. To make the dressing, combine olive oil, lemon juice, anchovy, garlic and salt in a large salad bowl. Before serving, removed the garlic clove, toss the fennel and green beans in the dressing. Sprinkle with olives and ground pepper over the top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 446.27 Kcal (1868 kJ)
Calories from fat 338.9 Kcal
% Daily Value*
Total Fat 37.66g 58%
Cholesterol 54.22mg 18%
Sodium 59.2mg 2%
Potassium 484.16mg 10%
Total Carbs 17.45g 6%
Sugars 4.09g 16%
Dietary Fiber 5.91g 24%
Protein 11.56g 23%
Vitamin C 33.2mg 55%
Iron 2.4mg 13%
Calcium 127.1mg 13%
Amount Per 100 g
Calories 166.7 Kcal (698 kJ)
Calories from fat 126.59 Kcal
% Daily Value*
Total Fat 14.07g 58%
Cholesterol 20.25mg 18%
Sodium 22.11mg 2%
Potassium 180.85mg 10%
Total Carbs 6.52g 6%
Sugars 1.53g 16%
Dietary Fiber 2.21g 24%
Protein 4.32g 23%
Vitamin C 12.4mg 55%
Iron 0.9mg 13%
Calcium 47.5mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.3
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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