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Green Bean Salad With Walnuts, Fennel, and Goat Cheese

Green Bean Salad With Walnuts, Fennel, and Goat Cheese
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Serves 8-10| Hands-On Time: | Total Time:



  1. In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until well combined; set aside.
  2. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you're ready to assemble the salad.
  3. In a large bowl, combine the green beans, fennel, and walnuts. Add the goat cheese and vinaigrette just before serving. Toss well and serve at room temperature or chilled.
By November, 2004

Nutritional Information

  • Per Serving
  • Calories 203Calories From Fat 73%
  • Calcium 83mg
  • Carbohydrate 11g
  • Cholesterol 6mg
  • Fat 17g
  • Fiber 4g
  • Iron 1mg
  • Protein 6mg
  • Sat Fat 3g
  • Sodium 214mg
What does this mean? See Nutrition 101 .

Quick Tip

Goat cheese
The vinaigrette, green beans, and walnuts can be prepared and refrigerated, separately, up to 1 day in advance. Toss the green beans with the fennel, walnuts, goat cheese, and vinaigrette just before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.