Green Bean and Mushroom Salad Recipe
![Atkins Green Bean and Mushroom Salad](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/95ad0439d9c5ebfad107c074b1780d21_ATK_USA_Green%20Bean%20and%20Mushroom%20Salad.jpg)
4.5g
Net Carbs
Net Carbs
Prep Time: 30 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Difficult
Style:American
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.8g
Protein
8.8g
Fat
2.2g
Fiber
108.9cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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3 tablespoon Extra Virgin Olive Oil
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2 tbsp Red Wine Vinegar
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1 tsp Dijon Mustard
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0 3/4 tsp Salt
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0 1/4 tsp Black Pepper
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0 3/4 lb Green Snap Beans
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1 tbsp Canola Vegetable Oil
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16 oz Mushroom Pieces and Stems
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0 1/2 tsp Garlic
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3 cup Arugula (Rocket)
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2 cup, shredded Radicchio
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2 oz Pitted Kalamata Olives
DIRECTIONS
- To make the dressing: in a large bowl, whisk together the olive oil, vinegar, mustard, 1/2 teaspoon salt and pepper. Set aside
- 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.
- 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.
- Arrange salad on 8 serving plates and sprinkle each with chopped olives.
Cooking Tip
Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.