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Insalata Tricolore

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Submitted by Di.

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

4 4
4 4
2 ½ 1.1
POUNDS KG FENNEL BULB
79
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *

Directions

Char peppers over gas flame or under broiler until blackened on all sides.

Wrap in paper bag and let stand 10 minutes to steam.

Peel and seed.

Rinse; pat dry.

Cut into ½-inch strips.

Discard tops and tough outer layer of fennel bulbs, core and trim.

Cut fennel lengthwise into ½-inch thick strips.

Rinse and pat dry.

Toss peppers and fennel with oil, parsley, salt and generous amount of pepper in large bowl.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 312g (11.0 oz)
Amount per Serving
Calories 193 59% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 104mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 8g 33%
Sugars g
Protein 7g
Vitamin A 75% Vitamin C 273%
Calcium 10% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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