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  • 4servings
  • 21minutes
  • 190calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1/2 pound green beans

  2. 1 head radicchio

  3. 1 teaspoon capers, drained

  4. 2 small fennel bulbs, cut into fourths

  5. 1 head Boston lettuce, torn into bite-size pieces

  6. 1 jar (6 ounces) marinated artichoke hearts, drained

  7. 1/4 cup olive or vegetable oil

  8. 2 tablespoons lemon juice

  9. 1/2 teaspoon chopped fresh mint leaf or 1/8 teaspoon dried mint leaves

  10. 1/2 teaspoon chopped fresh sage leaves or 1/8 teaspoon dried sage leaves

  11. 1/2 teaspoon chopped fresh oregano leaves or 1/8 teaspoon dried oregano leaves

  12. 1/2 teaspoon salt

  13. 1/4 teaspoon pepper

  14. 1 garlic clove, finely chopped

Instructions Jump to Ingredients ↑

  1. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add green beans. Boil uncovered 6 to 8 minutes or until crisp-tender; drain. Rinse in cold water until chilled; drain.

  2. Arrange radicchio leaves around edge of serving platter. Mix beans, capers, fennel, boston lettuce and artichoke hearts; place in center of radicchio-lined platter. Mix remaining ingredients; pour over salad.

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