Warm Fava Bean & Escarole Salad (Scafata)
This easy and beautiful vegetable salad recipe features favas, escarole and peas and is inspired by scafata, the healthy spring salad from Umbria, Italy. Source: EatingWell Magazine, March/April 2016
Ingredients
Directions
Tips
How to prep fava beans: Snap off the stem-end of the pod, then pull off the string to open it. Pop the beans out of the pod by running your thumb down the inside. Drop into boiling water for 30 seconds; transfer to a bowl of ice water. Remove the “cap” at the top of each bean and slip the bean out of its waxy coating.
Nutrition Facts
Serving Size: about 3/4 cup
Per Serving:
237 calories; 7.8 g total fat; 1.1 g saturated fat; 307 mg sodium. 647 mg potassium; 30.7 g carbohydrates; 12.8 g fiber; 5 g sugar; 12.6 g protein; 1274 IU vitamin a iu; 20 mg vitamin c; 241 mcg folate; 80 mg calcium; 4 mg iron; 94 mg magnesium;
Exchanges:
1 starch, 1/2 vegetable, 1 lean meat, 1 1/2 fat