Pomegranate Fennel And Green Bean Salad Recipes

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POMEGRANATE, FENNEL, AND GREEN BEAN SALAD



Pomegranate, Fennel, and Green Bean Salad image

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

1 small fennel bulb, trimmed
Juice of 1 lemon
Coarse salt
6 ounces green beans, trimmed, cut into 2-inch pieces
2 tablespoons Dijon mustard
2 tablespoons pomegranate molasses or other unsulphured molasses
1 tablespoon honey
Freshly ground pepper
1/2 cup extra-virgin olive oil
1 bunch watercress, trimmed and rinsed
2 ounces crumbled feta or goat cheese
1/2 cup pomegranate seeds (about 1/2 pomegranate)

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.

GREEN BEAN AND FENNEL SALAD



Green Bean and Fennel Salad image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 pound green beans, trimmed
1 bulb fennel
1 yellow or orange bell pepper
8 to 10 lettuce leaves, rinsed and dried
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
3/4 teaspoon minced garlic
1/4 teaspoon salt
1/3 cup extra-virgin olive oil

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 BEANS WITH POMEGRANATE SEEDS



Green Beans with Pomegranate Seeds image

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

2 pounds fresh green beans, trimmed
2 tablespoons olive oil
3/4 teaspoon kosher salt
4 garlic cloves, minced
1/4 cup pomegranate seeds

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

GREEN BEAN AND FENNEL SALAD



Green Bean and Fennel Salad image

Categories     Salad     Herb     Mushroom     Side     Quick & Easy     Low Cal     Fennel     Green Bean     Spring     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons water
1/2 pound green beans, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
2 large fennel bulbs, trimmed, quartered lengthwise, thinly sliced crosswise (about 4 cups)
4 ounces button mushrooms, trimmed, quartered (about 2 cups)
2 cups chopped fresh Italian parsley
3 tablespoons chopped fresh chives
2 teaspoons finely grated lemon peel

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 GREEN SALAD



Fennel Green Salad image

Herb grower Mary Sisson Eibs of Tucson, Arizona says, "Fennel is a hardy plant with many uses. One favorite is this crisp salad. The subtle fennel dressing has a wonderful homemade flavor."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

3 cups torn salad greens
1/4 cup sliced fennel bulb
3 tablespoons chopped red onion
3 fresh mushrooms, sliced
2 tablespoons chopped sweet red pepper
1/3 cup vegetable oil
1/4 cup cider vinegar
1/4 cup finely chopped fennel fronds
1/2 teaspoon honey
1/8 teaspoon salt

Steps:

  • In a salad bowl, combine greens, fennel bulb, onion, mushrooms and red pepper. In a jar with a tight-fitting lid, combine the oil, vinegar, fennel fronds, honey and salt; shake well. Drizzle over salad and toss to coat.

Nutrition Facts :

FENNEL, POMEGRANATE & BROAD BEAN SALAD



Fennel, pomegranate & broad bean salad image

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

200g bulgur wheat
small bunch mint , finely chopped
small bunch parsley , finely chopped
small bunch dill , finely chopped
1 fennel bulb , quartered, core removed and thinly sliced
200g pomegranate seeds
350g (weight before skinning) fresh or frozen broad beans
2 tbsp pumpkin seeds
large handful rocket or watercress
zest and juice 1 lemon
5 tbsp extra virgin rapeseed or olive oil
2 tbsp cider vinegar
1 tbsp Dijon mustard

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

FENNEL, POMEGRANATE AND FETA SALAD



Fennel, Pomegranate and Feta Salad image

Salty and aniseedy with bursts of sour sweetness, this works as an effective palate cleanser. From Diana Henry's Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa.

Provided by AmandaInOz

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 fennel bulbs
1/2 large cucumber
1/2 red onion, very finely sliced
1 bunch fresh coriander, roughly chopped
1 bunch fresh flat leaf parsley, roughly chopped
7 ounces feta cheese (200g)
1/2 pomegranate, seeds of
1 1/2 teaspoons white wine vinegar
2 tablespoons extra virgin olive oil
1 pinch caster sugar
salt and pepper

Steps:

  • Mix together the dressing ingredients in a small bowl. Add salt and pepper to taste. Set aside.
  • Trim the fennel bulbs, reserving the fronds. Quarter the bulbs, and cut out and discard the central core. Finely slice the fennel lengthways, and toss it and the reserved fronds into the bowl containing the dressing.
  • Peel the cucumber and cut in half lengthways. Scoop out the central seeds with a teaspoon and slice the remaining flesh into half-moon shapes. Add to the bowl of dressing.
  • Add the sliced onion to the bowl. Add the herbs and crumble the feta in the bowl.
  • Toss the salad and scatter the pomegranate seeds on top- don't add the seeds before tossing as they will leach out their crimson juices.

GREEN BEAN AND FENNEL SALAD WITH PECANS



Green Bean and Fennel Salad with Pecans image

Serve this colorful salad along with our Bay-Leaf-Crusted Pork Roast.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 7

1 cup pecan pieces
Coarse salt and ground pepper
1 pound green beans, trimmed
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/3 cup olive oil
3 medium fennel bulbs (about 2 pounds total), cored and thinly sliced, fronds reserved (optional)

Steps:

  • Preheat oven to 350 degrees. Fill a bowl with ice water; set aside. Spread pecans on a rimmed baking sheet. Bake until fragrant and crisp, 8 to 10 minutes; set aside. (Store up to two days in an airtight container.)
  • Place 1/2 inch water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain; pat dry with paper towels. (Cover and refrigerate up to 10 hours.)
  • In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. (Cover and refrigerate up to 10 hours.) To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.

GREEN BEAN AND FETA SALAD



Green Bean and Feta Salad image

A tasty salad using fresh green beans and feta cheese in a tangy dressing.

Provided by LIZ1888

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 4h35m

Yield 5

Number Of Ingredients 12

1 ½ pounds fresh green beans
1 sweet onion, peeled
2 cloves garlic, chopped
½ cup rice wine vinegar
½ cup apple cider vinegar
⅓ cup canola oil
1 tablespoon white sugar
¾ teaspoon salt
ground black pepper to taste
1 dash hot sauce
1 dash Worcestershire sauce
4 ounces feta cheese, crumbled

Steps:

  • Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
  • For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

Nutrition Facts : Calories 259.3 calories, Carbohydrate 15.8 g, Cholesterol 20.2 mg, Fat 19.9 g, Fiber 5 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 618.4 mg, Sugar 6.4 g

GREEN BEAN-FENNEL SALAD WITH FRESH HERBS



Green Bean-Fennel Salad with Fresh Herbs image

This leafy green salad-full of flavor-packed ingredients-will send your taste buds on a tantalizing trip!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 21m

Yield 4

Number Of Ingredients 14

1/2 pound green beans
1 head radicchio
1 teaspoon capers, drained
2 small fennel bulbs, cut into fourths
1 head Boston lettuce, torn into bite-size pieces
1 jar (6 ounces) marinated artichoke hearts, drained
1/4 cup olive or vegetable oil
2 tablespoons lemon juice
1/2 teaspoon chopped fresh mint leaf or 1/8 teaspoon dried mint leaves
1/2 teaspoon chopped fresh sage leaves or 1/8 teaspoon dried sage leaves
1/2 teaspoon chopped fresh oregano leaves or 1/8 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, finely chopped

Steps:

  • Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add green beans. Boil uncovered 6 to 8 minutes or until crisp-tender; drain. Rinse in cold water until chilled; drain.
  • Arrange radicchio leaves around edge of serving platter. Mix beans, capers, fennel, boston lettuce and artichoke hearts; place in center of radicchio-lined platter. Mix remaining ingredients; pour over salad.

Nutrition Facts : Calories 190, Carbohydrate 18 g, Cholesterol 0 mg, Fat 2, Fiber 8 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 520 mg

FENNEL, CELERY, AND POMEGRANATE SALAD



Fennel, Celery, and Pomegranate Salad image

Provided by Alison Roman

Categories     Salad     Celery     Fennel     Fall     Vegan     Pomegranate     Parsley     Bon Appétit

Number Of Ingredients 10

3 small fennel bulbs, thinly sliced
6 celery stalks, thinly sliced on a diagonal
1 medium shallot, thinly sliced into rings
1/2 cup fresh flat-leaf parsley, very coarsely chopped
1/4 cup celery leaves, very coarsely chopped (optional)
1/2 cup pomegranate seeds, divided
1/4 cup fresh lime juice
1/4 cup olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Toss fennel, celery, shallot, parsley, celery leaves, if using, and half of pomegranate seeds in a large bowl. Drizzle with lime juice and oil and toss to coat; season with salt and pepper. Serve topped with remaining pomegranate seeds.

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