This whole-grain salad stars farro, an ancient form of wheat common in italy, along with roasted fennel and bell peppers. Enjoy leftovers for lunch the next day.
Ingredients For Roasted Fennel & Farro Salad Recipe
1 cup Farro or wheat berries
2 Bulbs fennel, trimmed, cored and coarsely chopped
2 Medium yellow and/or orange bell peppers, chopped
2 tablespoon Extra virgin olive oil
0.5 teaspoon Salt
0.5 teaspoon Freshly ground pepper
0.25 cup Oil cured olives or kalamata olives, chopped
2 tablespoon White balsamic vinegar or white wine vinegar
Nutrition value
231
calories per serving
16 g Fat3 g Protein20 g Carbs2 g FiberOther
Current Totals
16 g Fat
3 g Protein
20 g Carbs
2 g Fiber
MacroNutrients
Carbs
20 g
Protein
3 g
Fiber
2 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
13 mg
Iron
1 mg
Vitamin A
170 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
31 mcg
Vitamin B12
0 mcg
Vitamin C
64 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
14 mg
Manganese
0 mg
Phosphorus
40 mg
Selenium
0 mcg
Zinc
0 mg
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
