* Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag' let stand 10 minutes.
* Peel, seed and chop peppers.
* Mix fennel, olives, oil, vinegar, rosemary, garlic and peppers in medium bowl.
* Arrange endive leaves on platter.
* Spoon 1 Tbs. salsa onto each endive leaf.
Preparation time: 20 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 83 | ||
Calories from Fat: 37 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 69.7mg | 2 % | |
Potassium 750.9mg | 20 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 2.8g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 83
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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