Try this Fennel Salad And Fusilli Pasta recipe, or contribute your own.
Suggest a better descriptionFor The Salad: Using a mandoline, thinly shave the fennel. In a bowl combine the fennel with the onion, vinegar, olive oil, plenty of black pepper, and salt. Let sit for 5 minutes. Add the endive and parsley. Toss. Taste and adjust the seasonings. For The Pasta: Place a large pot of salted boiling water on your stove. In a large service bowl, combine the olives, garlic, olive oil, basil, parsley, marjoram, thyme, pepper flakes, salt, and pepper. Mix to combine and allow to sit for 5 minutes. Drop the pasta into the hot water and allow to heat through for 1 minute. Drain well and immediately add to the service bowl. Toss to coat, top with the cheese and serve. This recipe yields 4 salad and pasta servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 4 servings | ||
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Calories: 97 | ||
Calories from Fat: 85 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 96.1mg | 3 % | |
Potassium 21.6mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.6g | ||
Protein 2.5g | 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: 97
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