Warm Whole-Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino Recipe

Warm Whole-Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino Recipe
10 Ingredients
  • 1 1/2 cups rye berries, wheat berries, spelt grains, or farro grains
  • Kosher salt and freshly ground black pepper
  • 1 medium bulb fennel, trimmed and cut into quarters
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 small bunch arugula, cut into thick ribbons (about 3 cups)
  • 2 tablespoons pitted chopped olives
  • 1 1/2 ounces prosciutto, excess fat removed, sliced into thin ribbons (about 1/4 cup)
  • 1 1/2 ounces pecorino or parmesan cheese, shaved into thin slices with a vegetable peeler (about 1/4 cup)
  • 4 teaspoons juice and 1/2 teaspoon zest from 1 lemon
  • 2 teaspoons whole grain or dijon mustard
Nutrition
440
22% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

30% 20

Saturated

22% 4

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

18% 53

Carbs (net)

- 43

Fiber

40% 10

Sugars

- 8

Sugars, added

- 0

Protein

37% 18

Cholesterol

5% 15

Sodium

22% 539

Calcium

25% 250

Magnesium

31% 129

Potassium

16% 735

Iron

25% 4

Zinc

28% 3

Phosphorus

61% 425

Vitamin A

11% 102

Vitamin C

18% 16

Thiamin (B1)

28% 0

Riboflavin (B2)

15% 0

Niacin (B3)

34% 5

Vitamin B6

21% 0

Folate equivalent (total)

22% 88

Folate (food)

- 88

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

40% 6

Vitamin E

21% 3

Vitamin K

79% 95

Sugar alcohols

- 0

Water

- 117
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