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Italian Rice Salad with Soppressata and Caciocavallo
FOOD AND WINE13Ingredients
30Minutes
860Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups arborio rice (10 ounces)
- 1 1/2 cups frozen peas (fresh or thawed)
- 3 Tbsp. white wine vinegar (plus more for drizzling, optional)
- 2 cups caciocavallo (loosely packed shaved, or aged provolone cheese, 5 ounces)
- 4 oz. soppressata (thinly sliced, sliced into 1/2-inch strips)
- 1 cup pitted green olives (such as Cerignola or Castelvetrano, halved)
- 1 fennel bulb (halved lengthwise, cored and very thinly sliced on a mandoline)
- 1/3 cup fronds (small, for garnish)
- 4 scallions (white and light green parts only, thinly sliced)
- 1/3 cup parsley leaves
- 1/3 cup extra-virgin olive oil
- kosher salt
- pepper
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NutritionView More
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860Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories860Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium1710mg71% |
| Potassium660mg19% |
| Protein30g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate77g26% |
| Dietary Fiber9g36% |
| Sugars5g |
| Vitamin A50% |
| Vitamin C45% |
| Calcium60% |
| Iron40% |
* 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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