24 Ingredients
  • 1 cup store-bought pesto
  • 1 cup mayonnaise
  • 1/2 cup grated Parmesan
  • 1/4 cup olive oil
  • 2 bulbs fennel, ends trimmed, split and cored, thinly sliced
  • 1 tablespoon chopped garlic
  • 1 large white onion, thinly sliced
  • 1 large red onion, thinly sliced
  • Salt and freshly ground black pepper
  • 2 cups spinach
  • 1/2 cup roasted pepper, diced
  • 1/4 cup green olives, sliced
  • Juice of 1 lemon
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 2 cups buttermilk
  • 8 tablespoons butter, melted and cooled
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh oregano
  • Nonstick spray
Nutrition
1418
71% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

172% 112

Saturated

151% 30

Trans

- 1

Monounsaturated

- 30

Polyunsaturated

- 30

Carbs

28% 83

Carbs (net)

- 72

Fiber

43% 11

Sugars

- 15

Sugars, added

- 0

Protein

51% 26

Cholesterol

61% 183

Sodium

87% 2076

Calcium

70% 697

Magnesium

23% 93

Potassium

32% 1115

Iron

47% 8

Zinc

15% 2

Phosphorus

78% 544

Vitamin A

49% 439

Vitamin C

106% 64

Thiamin (B1)

42% 1

Riboflavin (B2)

45% 1

Niacin (B3)

25% 5

Vitamin B6

21% 0

Folate equivalent (total)

72% 289

Folate (food)

- 126

Folic acid

- 96

Vitamin B12

11% 1

Vitamin D

0% 1

Vitamin E

26% 5

Vitamin K

235% 188
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