Roman Tomato Salad Recipe

Recipe By Hy-Vee

Used in many italian dishes, fennel has a flavor similar to anise and licorice. Although the bulb is most commonly used, the leaves (fronds), stems, and seeds can all be eaten. The fronds make an especially nice garnish on salads and pastas.

4.8
23 Rating -
Rate
Vegdiet
1hr total
30minsPrep
30minsCook
1hr total
30m.Prep
30m.Cook
Roman Tomato Salad
plan
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ingredients serve

Ingredients for Roman Tomato Salad Recipe

  • 1/25 C. of gustare vita red wine vinaigrette
  • 0.33 tablespoon Fresh oregano leaves
  • 1/2 Clove of garlic
  • 1/25 teaspoon Hy vee black pepper
  • 0.06 C. of gustare vita extra virgin olive oil
  • 0.33 pint Cherry tomatoes
  • 0.17 Romaine heart
  • 0.08 Head of radicchio
  • 1/25 Fennel bulb
  • 0.17 Leaves of large seedless cucumber
  • 0.08 Red onion
  • 0.08 C. of marinated artichoke hearts
  • 0.06 C. of castelvetrano pitted green olives
  • 1/2 ounce Shredded pecorino romano or asiago cheese
  • As required Fennel fronds
Nutrition
value
214
calories per serving
4 g Fat5 g Protein41 g Carbs7 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    5g
  • Carbs
    41g
  • Fiber
    7g

MacroNutrients

  • Carbs
    41g
  • Protein
    5g
  • Fiber
    7g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    272mg
  • Iron
    4mg
  • Vitamin A
    96mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    39mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    21mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    69mg
  • Manganese
    < 1mg
  • Phosphorus
    120mg
  • Selenium
    4mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Hy-Vee