This recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.
1 cup fresh trimmed green beans (in 1-inch pieces)
3 cups mixed, torn spring greens, leaf lettuce, spinach or a combination
2 small fennel bulbs, trimmed and thinly sliced
4 or 5 radishes, trimmed and thinly sliced
1/4 cup flat-leaf parsley leaves
2 tablespoons tarragon leaves
1 tablespoon minced chives
1 tablespoon tarragon- flavored red wine vinegar
1 teaspoon lemon juice
1 teaspoon olive oil
Salt, freshly ground pepper
Cook green beans in 1/3 cup boiling water for four minutes. Drain and submerge in ice water until chilled, then drain again.
Combine torn greens, sliced fennel, sliced radishes, parsley, tarragon, chives and drained green beans in salad bowl.
Whisk together vinegar, lemon juice, olive oil and salt. Drizzle over greens and toss well. Season generously with pepper.
Per serving: 86 calories; 3 grams protein; 14 grams carbohydrates; 2 grams fat (trace saturated); no cholesterol; 142 milligrams sodium; 6 grams fiber; 17 percent calories from fat.