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Arugula Fennel Salad with Prosciutto
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50 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
prosciutto
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
prosciutto
vegetarian
(?)
Not vegetarian due to:
prosciutto
pescatarian
(?)
Not pescatarian due to:
prosciutto
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
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.
 
MACROS
Carbohydrate
7.01
g
Calories
359
 
Fiber
5.50
g
Iron
0.333
mg
Protein
6.90
g
Sodium
675
mg
Sugars
2.83
g
Fat (total lipid)
15.1
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
bulbs
+
-
 
(thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges.
 
2
tbsp
+
-
 
 
2
tsp
+
-
 
 
1
package
+
-
 
 
1/2
cups
+
-
 
pitted, cut in half.
 
1/2
cups
+
-
 
pitted, cut in half.
 
4
cups
+
-
 
 
1
whole
+
-
 
heriloom, roma, beefsteak, grape, or plum tomatoes will do here. diced.
 
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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.
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