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
plan
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ingredients serve
serve1
Add to Shopping ListIngredients 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
value
214
calories per serving
4 g Fat5 g Protein41 g Carbs7 g FiberOther
Current Totals
- Fat4g
- Protein5g
- Carbs41g
- Fiber7g
MacroNutrients
- Carbs41g
- Protein5g
- Fiber7g
Fats
- Fat4g
Vitamins & Minerals
- Calcium272mg
- Iron4mg
- Vitamin A96mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B939mcg
- Vitamin B120mcg
- Vitamin C21mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium69mg
- Manganese< 1mg
- Phosphorus120mg
- Selenium4mcg
- Zinc1mg
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
Recipe By Hy-Vee