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Calamari, Fennel and White Bean Salad with Arugula
FOOD5216Ingredients
20Minutes
520Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup extra virgin olive oil
- 3 Tbsp. lemon juice (freshly squeezed)
- 1 garlic clove (small, minced)
- 1/2 tsp. grated lemon zest (finely)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper (freshly)
- 2 cups cannellini beans (cooked, or 1 16 ounce can, drained and rinsed)
- 1 fennel bulb (small, ends and fronds trimmed, thinly sliced)
- 1 Tbsp. extra-virgin olive oil
- 1 garlic clove (minced)
- 1/4 tsp. red pepper flakes
- 1 lb. calamari (bodies and tentacles, bodies cleaned and sliced in 1/4 inch rings)
- 1 tsp. salt
- 4 cups arugula leaves (washed and dried)
- 1/4 cup parmigiano reggiano cheese (shaved)
- Italian parsley leaves (Chopped, for garnish, optional)
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol270mg90% |
| Sodium1090mg45% |
| Potassium1000mg29% |
| Protein30g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber2g8% |
| Sugars<1g |
| Vitamin A15% |
| Vitamin C70% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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