Radicchio and Escarole Salad with Barley and Roasted Pears recipes

Radicchio and Escarole Salad with Barley and Roasted Pears recipes
11 Ingredients
  • 1 head radicchio, cut into 1/2-inch-thick wedges
  • 1 small head escarole, cut into 1/2-inch-thick wedges
  • 2 tablespoons extra-virgin olive oil
  • freshly ground pepper
  • coarse salt
  • 2 Bosc pears, cut into 1/2-inch-thick wedges
  • 1 tablespoon fresh thyme
  • 1 cup water
  • 1/2 cup pearl barley, rinsed
  • 1 tablespoon plus 1 teaspoon white-wine vinegar
  • 1/2 cup finely grated Parmesan cheese (1/2 ounce)
Nutrition
231
12% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

13% 8

Saturated

8% 2

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

12% 35

Carbs (net)

- 27

Fiber

32% 8

Sugars

- 10

Sugars, added

- 0

Protein

10% 5

Cholesterol

1% 2

Sodium

3% 62

Calcium

8% 79

Magnesium

12% 48

Potassium

8% 355

Iron

9% 2

Zinc

10% 1

Phosphorus

17% 116

Vitamin A

2% 14

Vitamin C

9% 8

Thiamin (B1)

14% 0

Riboflavin (B2)

9% 0

Niacin (B3)

8% 1

Vitamin B6

10% 0

Folate equivalent (total)

7% 27

Folate (food)

- 34

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

4% 1

Vitamin E

13% 2

Vitamin K

73% 87

Sugar alcohols

- 0

Water

- 184
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