Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.3% of RDA
• Calories: 17.9% of RDA
• Carbs: 2.6% of RDA
• Fat (total lipid): 24.7% of RDA
• Fiber: 19.6% of RDA
• Fructose: 1.2% of RDA
• Protein: 6.1% of RDA
• Sodium: 50.0% of RDA
• Sugar: 9.1% of RDA
• Vitamin A (IU): 37.4% of RDA
• Vitamin B6: 8.2% of RDA
• Vitamin C: 13.2% of RDA
• Iron: 1.8% of RDA
• Magnesium: 6.8% of RDA
• Manganese: 2.2% of RDA
• Niacin: 9.9% of RDA
• Potassium: 10.9% of RDA
• Zinc: 4.9% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
COOKING THE FENNEL BULB
1.
Preheat oven to 400°F.
2.
Place the fennel wedges in a bowl and toss them with 1 to 2 tablespoons of olive oil, just enough to coat them.
3.
Sprinkle with balsamic vinegar, again just enough to coat.
4.
Line a roasting pan or baking dish Silpat or aluminum foil brushed with olive oil.
5.
Arrange the fennel wedges on the pan and roast them for 40 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges.
6.
Remove and let cool. Once cool enough to touch, separate the wedges.
PREPARING THE SALAD
7.
Evenly distribute the arugula among 4 plates.
8.
Evenly distribute the fennel on top of the arugula.
9.
Top with diced tomatoes, olives, and prosciutto slices.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 359
Protein 6.90 g
Carbohydrates 7.01 g
Iron 0.33 mg
Fiber 5.50 g
Calcium 33.2 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
