Green Bean and Mushroom Salad Recipe

Name: Green Bean and Mushroom Salad
Prep time: 30M
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: 3 Extra Virgin Olive Oil; 2 Red Wine Vinegar; 1 Dijon Mustard; 0.75 Salt; 0.25 Black Pepper; 0.75 Green Snap Beans; 1 Canola Vegetable Oil; 16 Mushroom Pieces and Stems; 0.5 Garlic; 3 Arugula (Rocket); 2 Radicchio; 2 Pitted Kalamata Olives

4.5g
Net Atkins Count ^TM

Prep Time: 30 Minutes
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

How to Calculate Atkins Net Carbs

INGREDIENTS

3 tablespoon Extra Virgin Olive Oil
2 tbsp Red Wine Vinegar
1 tsp Dijon Mustard
0 3/4 tsp Salt
0 1/4 tsp Black Pepper
0 3/4 lb Green Snap Beans
1 tbsp Canola Vegetable Oil
16 oz Mushroom Pieces and Stems
0 1/2 tsp Garlic
3 cup Arugula (Rocket)
2 cup, shredded Radicchio
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.