Naturally Ella · by Erin Alderson★ 5.0
Spring Panzanella with Peas and Fennel
NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 28%
CARBS 41G36% OF CAL
10G FIBER20G OTHER11G TOTAL SUGAR
FAT 27G53% OF CAL
4G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spring salad with bread, fresh peas, fennel, spinach, and sunflower seeds in a lemony mustard vinaigrette. Light, crisp, and fresh.
mainsalad🔥 ovendairy freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup thinly sliced fennel
- 1 cup shelled pea
- 1 cup pea shoots
- 2 tablespoons sunflower seeds
- 1 tablespoon minced garlic scapes (see note)
- 3 cups packed chopped spinach
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon stone-ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 to 2 teaspoons honey (optional- skip for vegan)
- 2 cups multigrain or sourdough cubed bread
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
At a glance
PER SERVING · TIME 30M
CAL 23%·PRO 28%
CARBS 41G36% OF CAL
10G FIBER20G OTHER11G TOTAL SUGAR
FAT 27G53% OF CAL
4G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 570mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 588mg
- Calcium
- 146mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 570MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.