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Shaved Sunchoke Salad with Parmesan and Arugula Recipe
Nutrition
Cal/Serving: 225Daily Value: 11%
Servings: 6
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 16g | 25% |
| Saturated | 3g | 17% |
| Carbs | 16g | 5% |
| Fiber | 2g | 8% |
| Sugars | 8g | 0% |
| Protein | 6g | 12% |
| Cholesterol | 6mg | 2% |
| Sodium | 286mg | 12% |
| Calcium | 188mg | 19% |
| Magnesium | 37mg | 9% |
| Potassium | 495mg | 14% |
| Iron | 3mg | 19% |
| Zinc | 1mg | 4% |
| Vitamin A | 1092IU | 22% |
| Vitamin C | 12mg | 20% |
| Thiamin (B1) | 0mg | 11% |
| Riboflavin (B2) | 0mg | 6% |
| Niacin (B3) | 1mg | 6% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 51µg | 13% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 11% |
| Vitamin K | 71µg | 88% |
| Fatty acids, total monounsaturated | 11g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 pound sunchokes (Jerusalem artichokes)
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon minced shallot
- 2 tablespoons finely chopped flat-leaf parsley
- 1 bunch arugula, thick stems discarded
- 3/4 cup Parmesan shavings (2 ounces)
- Salt and freshly ground pepper
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 6 servings |
