Green Bean and Mushroom Salad
4.5g
Net Carbs
2.8g
Protein
8.8g
Fat
2.2g
Fiber
108
Calories
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:
- 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.
