Recipe: Green Bean and Mushroom Salad (with fennel)

GREEN BEAN AND MUSHROOM SALAD

3 cups cooked green beans
1 cup thinly sliced fresh mushrooms (1/4 lb)
1 cup thinly sliced fennel (white stalk)*
3 tbsp olive or vegetable oil
2 tbsp lemon juice
3 tbsp chopped fresh parsley
1 tsp seasoned salt
salad greens

Combine green beans, mushrooms and fennel in a bowl.

Combine oil and lemon juice in a small bowl or measuring cup; mix well. Pour over vegetables. Sprinkle with parsley and seasoned salt. Toss well. Refrigerate 1 hour.

Garnish with salad greens.

*1 cup thinly sliced celery can be substituted for the fennel.

Servings: 6
Source: Magazine Clipping