Green Bean, Walnut, and Fennel Salad with Goat Cheese
This keto salad, courtesy of recipe developer Chelsea Cohen of SlimFast, proves that you don’t have to give up tasty foods just because you’re on the keto diet.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 1/2 tbsp. Dijon mustard
- 3/4 tsp. kosher salt
- 2 tbsp. white wine vinegar
- 1/2 tsp. ground black pepper
- 1/4 c. extra-virgin olive oil
- trimmed
- sliced
- 4 oz. goat cheese
Instructions
PrintIn a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until well combined; set aside.
Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes.
Drain, run under cold water to cool, and set aside until you're ready to assemble the salad.
In a large bowl, combine the green beans, fennel, and walnuts.
Add the goat cheese and vinaigrette.
Toss well and serve at room temperature or chilled.
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