FENNEL, POMEGRANATE & BROAD BEAN SALAD
This bulgur wheat and chopped herb salad makes a scrumptious side to take to a picnic - drizzle the dressing over before serving
Provided by Cassie Best
Categories Buffet, Lunch, Side dish, Starter, Supper
Time 25m
Number Of Ingredients 13
Steps:
- Boil the kettle and put the bulgur wheat in a bowl with a good pinch of salt. Pour over enough boiling water to just cover the bulgur, cover with cling film and set aside for 10 mins.
- Put the ingredients for the dressing in a jam jar or small bottle with some seasoning, screw on the lid and shake well. Uncover the bulgur wheat and, if there is any water left in the bowl, drain the bulgur, then tip into a large container for transporting. Add the herbs, fennel, pomegranate seeds, broad beans and pumpkin seeds, and toss everything together. Top with the salad leaves and pack the jam jar of salad dressing separately.
- Before serving, drizzle over the dressing and toss everything together.
Nutrition Facts : Calories 335 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium
GREEN BEANS WITH FENNEL
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 thinly sliced fennel bulb and cook, stirring, until browned, 15 minutes. Cook 1 1/2 pounds halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in 2 tablespoons each butter and water and cook until glazed, 2 minutes. Season with salt and pepper.
GREEN BEANS WITH POMEGRANATE SEEDS
These green beans with pomegranate seeds are one of the simplest dishes to make. I made them for Rosh Hashanah this year and they were a hit. Nobody believed there were just 5 ingredients! —Dalya Rubin, Boca Raton, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Place beans in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt. Toss to coat. Roast 10 minutes, stirring once., Add garlic to pan. Roast until beans are crisp-tender, 5-7 minutes longer. Sprinkle with pomegranate seeds.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 187mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
POMEGRANATE, FENNEL, AND GREEN BEAN SALAD
This quick and easy salad is an ideal way to use up in-season vegetables.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 12
Steps:
- Cut fennel in half through the root. Thinly slice each half crosswise; place in a small bowl. Toss with lemon juice.
- Prepare an ice bath. Bring a small saucepan of water to a boil; add salt and beans. Cook until beans are bright green, about 1 minute. Drain, and plunge in ice bath to stop cooking. Drain, and pat dry.
- In a small bowl, whisk together mustard, pomegranate molasses, and honey; season with salt and pepper. Gradually whisk in oil until emulsified.
- Arrange watercress on a platter; mound fennel and beans on top. Sprinkle with cheese and pomegranate seeds. Drizzle with dressing; toss to combine.
FENNEL AND GREENS SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
- For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
- Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.
GREEN BEAN AND FENNEL SALAD
Steps:
- Boil green beans in large pot. Let cook 2 to 3 minutes depending on thickness of beans. Strain and rinse with cold water to stop cooking process. Trim fennel and cut into 1/4-inch thick rounds. Cut bell pepper in 1/4-inch strips. Refrigerate, covered, until service.
- Whisk together vinegar and mustard in small bowl. Mash garlic and salt together with back of fork to make a paste. Whisk into vinegar. Slowly whisk in oil until emulsified. Cover and refrigerate.
- When ready to serve, arrange lettuce leaves on a large platter. Toss green beans, bell peppers and fennel with dressing and spread over lettuce.
GREEN BEAN AND FENNEL SALAD
Categories Salad Herb Mushroom Side Quick & Easy Low Cal Fennel Green Bean Spring Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
- Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
- Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.
FENNEL-AND-ENDIVE SALAD WITH POMEGRANATE SEEDS AND WALNUTS
Crisp, refreshing, and beautiful: What more can you ask of a salad?
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Scatter fennel and endive on a large platter, and sprinkle with pomegranate seeds, walnuts, and fennel fronds.
- Whisk together oil, lemon juice, salt, and pepper. Drizzle over salad, and serve.
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