8 Ingredients
  • 2 hearts of romaine, torn or rough cut
  • 1 large bulb of fennel, trimmed of fronds and tops
  • 1/4 red onion, peeled and thinly sliced
  • Several sprigs flat-leaf parsley
  • Balsamic vinegar
  • Extra-virgin olive oil
  • Coarse salt and black pepper
  • Asiago or Parmigiano Reggiano, shaved for garnish
Nutrition
73
4% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

5% 3

Saturated

3% 1

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

4% 11

Carbs (net)

- 5

Fiber

21% 5

Sugars

- 5

Sugars, added

- 0

Protein

5% 3

Cholesterol

0% 0

Sodium

20% 490

Calcium

8% 84

Magnesium

8% 32

Potassium

14% 638

Iron

11% 2

Zinc

4% 0

Phosphorus

11% 78

Vitamin A

65% 586

Vitamin C

18% 16

Thiamin (B1)

9% 0

Riboflavin (B2)

9% 0

Niacin (B3)

6% 1

Vitamin B6

11% 0

Folate equivalent (total)

48% 193

Folate (food)

- 193

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

7% 1

Vitamin K

164% 197

Sugar alcohols

- 0

Water

- 192
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