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Green Bean and Fennel Salad with Pecans

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

Source: Everyday Food, December 2006
Total Time Prep Servings



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How would you rate this recipe?
  • mrliquidaffect
    23 NOV, 2017
    This salad was a total hit as a new side dish at my family's Thanksgiving dinner this year! I made three pounds instead of one, and only about three servings leftover. I was worried the dijon (mine was made with white wine vinegar) would overtake the taste of the beans and fennel, but it was a delicious combination. The pecan pieces really add a nice flavor. Although this dish didn't need it, I added a couple of orange bell peppers (raw sliced) too. Fantastic!
  • aviondepapier
    5 SEP, 2013
    I wouldn't change anything about this recipe. I had extra dressing left over (I didn't need all of it for this salad). To Anetta, who wondered how to prepare the fennel: You just slice it thinly after you've cored it. It goes in the salad raw.
  • Anetta Powell
    1 JUN, 2013
    This recipe does not tell you what to do with the Fennel bulbs.

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