Roast Parsnip Pancetta Walnut & Artichoke Salad Recipe
Recipe By Taste
Discover a whole new way with winter vegetables in this delicious side.
4.3
30 Rating -
Rate
Non Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roast Parsnip Pancetta Walnut & Artichoke Salad Recipe
- 0.38 centimeter 3 parsnips, peeled, cut thick wedges
- 1/4 centimeter 2 thick slices pancetta, or 3 rashers rindless bacon, cut into 1cm cubes
- 1/4 tablespoon Olive oil
- 0.13 cup Walnut Pieces
- 1/2 cup Firmly packed parsley leaves
- 1 Marinated whole artichokes*, each cut into 6 wedges
Nutrition
value
value
216
calories per serving
16 g Fat7 g Protein10 g Carbs4 g FiberOther
Current Totals
- Fat16g
- Protein7g
- Carbs10g
- Fiber4g
MacroNutrients
- Carbs10g
- Protein7g
- Fiber4g
Fats
- Fat16g
Vitamins & Minerals
- Calcium239mg
- Iron5mg
- Vitamin A2035mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B9160mcg
- Vitamin B120mcg
- Vitamin C107mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium72mg
- Manganese1mg
- Phosphorus135mg
- Selenium9mcg
- Zinc2mg
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
Recipe By Taste