Green Bean and Mushroom Salad

DifficultyDifficult
Yield8 servings
Prep30 mins
Cook10 mins

4.5g

Net Carbs

2.8g

Protein

8.8g

Fat

2.2g

Fiber

108

Calories

Fresh salad with green beans, mushrooms, and olives on a white platter with wooden serving utensils.
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

Ingredients:

  • 3/4 pound Green Snap Beans
  • 2 ounces Pitted Kalamata Olives
  • 3 tablespoons Extra Virgin Olive Oil
  • 3 cups Arugula (Rocket)
  • 2 tablespoons Red Wine Vinegar
  • 16 ounces Mushroom Pieces and Stems
  • 2 cups shredded Radicchio
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Garlic
  • 1/4 teaspoon Black Pepper
  • 1 tablespoon Canola Vegetable Oil

Directions:

  1. To make the dressing: in a large bowl, whisk together the olive oil, vinegar, mustard, 1/2 teaspoon salt and pepper. Set aside
  2. Insert a steamer basket in a large pot with water not quite touching the basket. Add beans and steam until tender-crisp, 2-3 minutes. Drain beans and add to dressing; toss to combine.
  3. In a large nonstick skillet, heat canola oil over medium-high heat. Add sliced mushrooms and remaining 1/4 teaspoon salt. Sauté until mushrooms are tender and liquid has evaporated, stirring occasionally, 3-4 minutes. Stir in minced garlic. Add mushrooms to the bowl of beans and toss well to coat with dressing. Add the arugula and radicchio; gently toss to combine.
  4. Arrange salad on 8 serving plates and sprinkle each with chopped olives.

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