Baked Pipette with Montasio Cheese and Asparagus

Name: Baked Pipette with Montasio Cheese and Asparagus
Yield: 8
Cuisine: Italian
Ingredients: Baked Pipette with Montasio Cheese and Asparagus; 1 quart milk; 4 tablespoons flour; 4 tablespoons butter; 1-1/3 cups (4 ounces) Montasio cheese, grated*; (may substitute fontinella cheese); 2 tablespoons extra virgin olive oil; 2-1/2 cups (1 pound) asparagus, cut into 1/3 inch pieces; to taste salt; to taste white pepper; 1 box (16 ounces) Barilla Pipette; 1/4 cup Parmigiano cheese, grated

December 3, 2019April 19, 2020 BeckieLeave a comment

Save to BigOven

Yum

Baked Pipette with Montasio Cheese and Asparagus

Rate this recipe

Category: Asparagus, Main Dishes, Pasta, Side Dishes

Cuisine: Italian

Servings: 8

Baked Pipette with Montasio Cheese and Asparagus

1 quart milk
4 tablespoons flour
4 tablespoons butter
1-1/3 cups (4 ounces) Montasio cheese, grated*
(may substitute fontinella cheese)
2 tablespoons extra virgin olive oil
2-1/2 cups (1 pound) asparagus, cut into 1/3 inch pieces
to taste salt
to taste white pepper
1 box (16 ounces) Barilla Pipette
1/4 cup Parmigiano cheese, grated

Preheat oven to 350°.

Bring a large pot of water to a boil.

Heat milk in a small sauce pan; do not boil.

Melt butter in a separate 4 quart sauce pan. Add flour to butter and cook 3-4 minutes, stirring with a wire whisk. Add hot milk gradually, continuously stirring with a whisk to prevent lumps. Heat over medium heat until sauce thickens. Stir in the cheese. Whisk until melted. Season with salt and pepper; set aside.

Heat oil in a large skillet over medium heat. Add asparagus and sauté 4-5 minutes. Season with salt and pepper to taste. Set aside.

Cook pasta 1/2 of the recommended cook time. Drain and combine with the cheese sauce and the asparagus.

Transfer to a 13 x 9 glass baking dish, sprinkle with Parmigiano cheese. Bake uncovered for twenty minutes

Servings: 7-9

Amount Per Serving 8
Calories		462.96 kcal
% Daily Value*
Total Fat 20.05 g		30.8%
	Saturated Fat 10.0 g	50%
	Trans Fat 0.44 g
Cholesterol 45.53 mg		15.2%
Sodium 622.03 mg		25.9%
Total Carbohydrate 53.61 g		17.9%
	Dietary Fiber 3.11 g	12.4%
	Sugars 8.81 g
Protein 17.2 g

Vitamin A 19.2 %		Vitamin C 3.53 %
Calcium 28.55 %		Iron 11.58 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/baked-pipette-with-montasio-cheese-and-asparagus/

Sicilian Style Eggplant

January 5, 2019May 8, 2020 BeckieLeave a comment

Save to BigOven

Yum

Sicilian Style Eggplant

Rate this recipe

Prep Time: 1 hour, 15 minutes

Cook Time: 50 minutes

Total Time: 2 hours, 5 minutes

Category: Casseroles, Main Dishes, Pasta

Cuisine: Italian

Servings: 10

Sicilian Style Eggplant

For the eggplant:

4 lbs eggplant
coarse salt
about 2 cups all-purpose flour
2 cups peanut oil

For the sauce:

2 medium onions, chopped
1/2 lb ground beef
2 tablespoons fresh basil, torn into pieces
2 bay leaves, fresh if possible
coarse salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1 1/2 lbs fresh ripe tomatoes, peeled and seeded, or the equivalent in canned Italian plum tomatoes
1 tablespoon tomato paste

For the pasta:

1 lb 4 oz packaged rigatoni
8 tablespoons unsalted butter
2 oz freshly grated Gruyere cheese
4 oz freshly grated Parmesan cheese
water

Peel and cut the eggplant into slices 1/4 inch thick. Layer the eggplant slices in a colander, salting each layer. Place a heavy plate on top with a weight, and leave for 1 hour. Rinse and pat dry.

Put flour in a large bowl. Lightly dredge as many eggplant slices as will fit into the skillet.

Transfer the slices to a large sieve and toss about to remove excess flour. (Flour enough slices for one batch only, or the flour will become damp and the slices will not fry well).

Heat the oil to hot in a large skillet and lightly brown the eggplant on both sides. Line a colander with paper towels and drain the slices, one layer at a time, covering each layer with more paper towels. When all the slices have been fried, set aside, reserving the frying oil, and prepare the sauce.

Drain 1/4 cup of the oil in which the eggplant has been fried through paper towels into a clean skillet.

Saute the chopped onion in the oil until transparent but not browned. Add the meat, basil, bay leaves, salt, pepper, and cinnamon. Saut until the meat is on longer pink, then add the tomatoes and tomato paste and simmer for 15 minutes.

Bring 5 quarts of water and 2 tablespoons coarse salt to a boil in a large pasta pot and boil the rigatoni for 4 minutes only. Add 2 cups of cold water to stop the cooking process. Drain; then mix with the butter, Gruyere and Parmesan.

Remove the bay leaves from the sauce and add the sauce to the pasta, mixing thoroughly.

Preheat the oven to 350°F.

Line a deep ovenproof dish with eggplant slices (we use a 10-inch; 25-cm terra-cotta casserole). Add a layer of half the pasta, then a layer of eggplant slices and a layer of the remaining pasta, ending with eggplant slices.

Bake for 35 minutes, or until lightly browned.

Notes: Be sure the oil is hot enough or the eggplant will soak it up like a sponge. Test the oil by dropping in a small piece of bread; it will color quickly when the oil is ready. The temperature easily drops during the cooking, so take care that it remains high for each new batch of eggplant.

Notes: If prepared in advance, remove from refrigerator 30 minutes before heating. Bake in a preheated 375° oven for 40 minutes. This freezes well.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving
Calories		919.94 kcal
% Daily Value*
Total Fat 63.19 g		97.2%
	Saturated Fat 18.07 g	90.4%
	Trans Fat 0.64 g
Cholesterol 54.47 mg		18.2%
Sodium 236.83 mg		9.9%
Total Carbohydrate 70.06 g		23.4%
	Dietary Fiber 9.27 g	37.1%
	Sugars 10.73 g
Protein 21.09 g

Vitamin A 16.8 %		Vitamin C 17.16 %
Calcium 24.95 %		Iron 17.83 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/sicilian-style-eggplant/

Baked Polenta

December 21, 2018May 9, 2020 BeckieLeave a comment

Save to BigOven

Yum

Baked Polenta

Rate this recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Category: Side Dishes

Cuisine: Italian

Servings: 8

Baked Polenta

1 tablespoon extra virgin olive oil
4 medium leeks, white part only, sliced
1 can (19 ounces) canellini beans, drained
to taste salt
to taste freshly ground black pepper
2 cups quick cooking polenta
1 jar Barilla Mushroom & Garlic Sauce, divided
8 ounces provolone cheese, shredded
cooking spray

Preheat oven to 350. Spray a 13×9 inch baking dish with non-stick cooking spray.

Heat olive oil in a large skillet. Add leeks and cook until tender.

Add cannelini beans, season with salt and pepper. Mix in a half jar of sauce. Remove from heat.

Cook polenta according to package directions.

Spoon half the cooked polenta into a 9×13 inch baking dish. Spoon beans over polenta. Sprinkle half the shredded cheese over beans. Cover with remaining polenta and sprinkle with remaining cheese.

Bake at 350° for 20 minutes. Heat remaining sauce and serve over polenta.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving
Calories		389.24 kcal
% Daily Value*
Total Fat 12.25 g		18.8%
	Saturated Fat 5.37 g	26.9%
	Trans Fat
Cholesterol 19.56 mg		6.5%
Sodium 435.27 mg		18.1%
Total Carbohydrate 54.22 g		18.1%
	Dietary Fiber 5.77 g	23.1%
	Sugars 2.75 g
Protein 15.85 g

Vitamin A 12.03 %		Vitamin C 6.97 %
Calcium 29.89 %		Iron 20.24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/baked-polenta/

Fried Ravioli

July 24, 2018May 24, 2020 BeckieLeave a comment

Save to BigOven

Yum

Fried Ravioli

Rate this recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Appetizers and Snacks

Cuisine: Italian

Servings: 6

Fried Ravioli

Olive oil for frying
1 cup buttermilk
2 cups Italian style bread crumbs
1 box store bought bite size cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan cheese
1 to 2 cups marinara sauce, store bought or homemade, heated, for dipping

Heat 2 inches of olive oil in a large skillet over medium heat until a deep fry thermometer registers 325°.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.

Working in batches, dip the ravioli in the buttermilk to coat completely, allowing the excess buttermilk to drip back into the bowl. Dredge the ravioli in the bread crumbs. Place the ravioli on a baking sheet while you coat the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.

Using a slotted spoon, transfer the fried ravioli to paper towels to drain. Sprinkle the fried ravioli with Parmesan cheese and serve with a bowl of warmed marinara sauce for dipping.

Makes 4 to 6 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving
Calories		668.73 kcal
% Daily Value*
Total Fat 39.93 g		61.4%
	Saturated Fat 8.0 g	40%
	Trans Fat 0.0 g
Cholesterol 31.36 mg		10.5%
Sodium 926.65 mg		38.6%
Total Carbohydrate 61.19 g		20.4%
	Dietary Fiber 3.95 g	15.8%
	Sugars 8.43 g
Protein 16.87 g

Vitamin A 6.67 %		Vitamin C 1.92 %
Calcium 27.83 %		Iron 18.82 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/fried-ravioli/

Source: Food Network – Giada De Laurentiis

Baked Caprese Salad

July 5, 2018November 12, 2019 BeckieLeave a comment

Save to BigOven

Yum

Baked Caprese Salad

Rate this recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Category: Appetizers and Snacks

Cuisine: Italian

Servings: 10

Baked Caprese Salad

1 baguette, sliced 1/2 inch thick (30 to 36 slices)
1/4 cup extra virgin olive oil
Salt
5 Roma tomatoes, sliced
Freshly ground black pepper
1 1/4 pounds fresh mozzarella cheese, sliced
Leaves from 1 bunch of fresh basil

Preheat oven to 450°.

Arrange the baguette slices on a baking sheet, brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes.

Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top with a slice of mozzarella cheese and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes.

Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper and serve.

Be careful not to overheat the crostini; the cheese and tomatoes should be just warmed through and softened but not melted or falling apart. It’s perfect if you have slightly underripe tomatoes.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 10
Calories		324.34 kcal
% Daily Value*
Total Fat 20.24 g		31.1%
	Saturated Fat 9.76 g	48.8%
	Trans Fat 0.0 g
Cholesterol 50.46 mg		16.8%
Sodium 602.96 mg		25.1%
Total Carbohydrate 19.97 g		6.7%
	Dietary Fiber 1.19 g	4.8%
	Sugars 2.92 g
Protein 16.11 g

Vitamin A 13.88 %		Vitamin C 4.73 %
Calcium 34.81 %		Iron 8.64 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/baked-caprese-salad/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Fig-Honey Gelato

April 17, 2018November 17, 2019 BeckieLeave a comment

Save to BigOven

Yum

Fig-Honey Gelato

Rate this recipe

Category: Desserts and Sweets, Frozen Treats

Cuisine: Italian

Servings: 4

Fig-Honey Gelato

1 lb. fresh figs, quartered
1/2 cup sugar
2 tablespoons honey
1 tablespoon orange liqueur
1/3 cup mascarpone
1 1/2 cups milk
Pinch salt

In a saucepan, heat the figs over medium-high heat with the sugar, stirring roughly so they break apart. Cook, stirring, until the figs have mostly melted and begin to bubble, about 5 minutes.

Remove from the heat and stir in the honey, orange liqueur, mascarpone, milk and salt.

Chill well, about 30 minutes in the refrigerator; then freeze according to ice cream maker’s instructions.

Makes 1 quart.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 4
Calories		346.78 kcal
% Daily Value*
Total Fat 9.83 g		15.1%
	Saturated Fat 5.44 g	27.2%
	Trans Fat
Cholesterol 30.05 mg		10%
Sodium 183.52 mg		7.6%
Total Carbohydrate 61.96 g		20.7%
	Dietary Fiber 3.31 g	13.2%
	Sugars 58.64 g
Protein 4.9 g

Vitamin A 13.29 %		Vitamin C 2.58 %
Calcium 16.27 %		Iron 3.22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/fig-honey-gelato/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Osso Buco

April 9, 2018December 6, 2019 BeckieLeave a comment

Save to BigOven

Yum

Osso Buco

Rate this recipe

Category: Main Dishes, Veal Shanks

Cuisine: Italian

Servings: 4

Osso Buco

3 tablespoons vegetable oil
1/4 cup all-purpose flour
2 tablespoons salt
2 teaspoons freshly ground black pepper
4 veal shanks, tied to secure meat to bone
1 cup dried porcini mushrooms
1 dried bay leaf
1 sprig fresh rosemary
2 sprigs fresh thyme
3 fresh sage leaves
3 sprigs fresh flat leaf parsley
1/2 lemon zested (zest cut into long strips, pith removed)
10 whole black peppercorns
2 medium carrots, peeled and chopped into 1/4-inch pieces
1 stalk celery, chopped into 1/4-inch pieces
1 medium onion, cut into 1/4-inch pieces
2 canned plum tomatoes, crushed
1 1/4 cups dry white wine
1 1/2 cups homemade beef stock

Heat oven to 275°F.

In a 7-quart flameproof casserole or Dutch oven over medium to medium-low heat, heat vegetable oil until hot but not smoking.

In medium bowl, combine flour, salt, and pepper. Coat each veal shank well with flour; tap off excess. Working in batches if necessary to keep veal shanks from touching at all, add shanks (they should sizzle the moment they hit the pan). Cook until well browned on all sides, 10 to 15 minutes; do not rush. Remove the veal shanks from the casserole, and set aside.

Meanwhile, in a small saucepan, bring 2 cups water to a boil. Remove from heat, add dried mushrooms, and let stand until softened, about 20 minutes. Strain mushrooms, reserving 1/2 cup soaking liquid.

Prepare bouquet garni: Tie bay leaf, rosemary, thyme, sage, parsley, lemon zest, and peppercorns together in a piece of cheesecloth.

Add carrots, celery, and onion to casserole; cook until softened and lightly browned, 8 to 10 minutes. Add tomatoes, wine, stock, mushrooms with soaking liquid, and bouquet garni.

Return browned shanks to casserole; stir gently to combine. Bring to a simmer, cover, and place in the oven; cook until meat is very tender, about 2 1/2 hours. Check occasionally to ensure a gentle simmer; adjust heat or height of rack as needed.

Transfer shanks to a platter, and cover with foil to keep warm. Set casserole over medium heat; simmer until sauce is thickened, about 15 minutes. Return shanks to casserole just to heat and coat with sauce.

Serve hot.

Yield: 4 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 4
Calories		555
% Daily Value*
Total Fat 18 g		27.7%
	Saturated Fat 4 g	20%
	Trans Fat
Cholesterol 177 mg		59%
Sodium 3876 mg		161.5%
Total Carbohydrate 31g		10.3%
	Dietary Fiber 6g	24%
	Sugars
Protein 56g

Vitamin A 255 %		Vitamin C 122 %
Calcium 14 %		Iron 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/osso-buco/

Italian Cauliflower and Broccoli Salad

March 9, 2018November 23, 2019 BeckieLeave a comment

Save to BigOven

Yum

Italian Cauliflower and Broccoli Salad

Rate this recipe

Prep Time: 20 minutes

Total Time: 20 minutes

Category: Salad Dressings, Salads

Servings: 14

Italian Cauliflower and Broccoli Salad

Salad

4-5 cups cauliflower (stem removed and broken into flowerets)
4-5 cups broccoli (stem removed and broken into flowerets)
1-2 ounce prosciutto, 1 cup diced (cooked till crisp)
2 ounces sun-dried tomatoes, 1/2 cup diced
1/4 lb provolone cheese, diced small (sharp aged 7 months)

Green Dressing

1 cup mayonnaise
1 teaspoon Grey Poupon mustard, coarse ground
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
2-3 garlic cloves
1 cup scallions (1 cup chopped)
1/2 cup basil leaves
1/2 cup fresh parsley leaves
1/2 cup olive oil
1/4 cup white vinegar

Place all salad ingredients into a large bowl.

Place all dressing ingredients in a blender and blend till smooth.

Pour over salad and toss till will coated.

Chill till ready to use.

Serves 14

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 14
Calories		251.59 kcal
% Daily Value*
Total Fat 23.21 g		35.7%
	Saturated Fat 4.51 g	22.6%
	Trans Fat 0.0 g
Cholesterol 14.15 mg		4.7%
Sodium 284.67 mg		11.9%
Total Carbohydrate 7.19 g		2.4%
	Dietary Fiber 2.27 g	9.1%
	Sugars 3.07 g
Protein 5.25 g

Vitamin A 4.99 %		Vitamin C 54.19 %
Calcium 9.89 %		Iron 6.32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/italian-cauliflower-and-broccoli-salad/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Spaghetti with Zesty Bolognese

February 13, 2018April 23, 2020 BeckieLeave a comment

Save to BigOven

Yum

Spaghetti with Zesty Bolognese

Rate this recipe

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Category: Main Dishes, Pasta

Cuisine: Italian

Servings: 6

Spaghetti with Zesty Bolognese

1 small onion, chopped
1/4 cup Zesty Italian Reduced Fat Dressing
1 pound extra lean ground beef
1 (15 ounce) can tomato sauce
1 (14 ounce) can diced tomatoes, undrained
2 tablespoons Neufchatel Cheese
12 ounces spaghetti, uncooked
1/4 cup grated Parmesan cheese

Cook onions in dressing in large skillet on medium heat. Increase heat to medium-high. Add meat; cook, stirring frequently, until browned. Stir in tomato sauce and tomatoes. Bring to boil. Reduce heat to medium-low; simmer 15 minutes. Remove from heat. Stir in cream cheese until well blended.

Meanwhile, cook pasta as directed on package.

Spoon sauce over pasta. Sprinkle with Parmesan cheese.

Yield: 6 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 6
Calories		370.15 kcal
% Daily Value*
Total Fat 7.01 g		10.8%
	Saturated Fat 3.09 g	15.5%
	Trans Fat 0.17 g
Cholesterol 52.77 mg		17.6%
Sodium 479.06 mg		20%
Total Carbohydrate 50.04 g		16.7%
	Dietary Fiber 4.33 g	17.3%
	Sugars 6.55 g
Protein 27.16 g

Vitamin A 5.66 %		Vitamin C 15.73 %
Calcium 11.63 %		Iron 20.36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/spaghetti-with-zesty-bolognese/

Tomato Mozzarella Salad

January 7, 2018December 1, 2019 BeckieLeave a comment

Save to BigOven

Yum

Tomato Mozzarella Salad

Rate this recipe

Category: Salad Dressings, Salads

Cuisine: Italian

Servings: 8

Tomato Mozzarella Salad

3 tablespoons fresh lemon juice
1 large clove garlic, minced
1/8 teaspoon freshly ground black pepper
Generous pinch hot red pepper flakes
1/2 medium red onion, cut into 1/4-inch dice
1 tablespoon currants
Salt to taste
2 tightly-packed tablespoons fresh basil, torn
7 tablespoons toasted pine nuts

Tomatoes and Mozzarella:

6 medium-sized ripe tomatoes, sliced vertically about 1/2-inch thick
3/4 pound fresh mozzarella, packed in liquid, sliced 1/2-inch thick
About 3 tablespoons extra-virgin olive oil

In a small bowl, combine lemon juice, garlic, the two peppers, onion, currants and salt to taste. Let stand 20 to 30 minutes.

Just before assembling the dish, stir in the basil, and all but 1/2 teaspoon or so of the pine nuts.

Alternate slices of tomato and cheese on a plate, lightly seasoning each tomato slice with a little salt. Sprinkle each mozzarella slice with a teaspoon or so of the onion mixture and sprinkle it with about 1/2 teaspoon pine nuts.

Sprinkle the entire dish with the olive oil, and any leftover pine nuts and onion mixture.

Serve at room temperature.

Serves 6 to 8 as antipasto; 4 as a main dish

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 8
Calories		246.68 kcal
% Daily Value*
Total Fat 19.81 g		30.5%
	Saturated Fat 6.68 g	33.4%
	Trans Fat
Cholesterol 33.59 mg		11.2%
Sodium 376.18 mg		15.7%
Total Carbohydrate 7.57 g		2.5%
	Dietary Fiber 1.62 g	6.5%
	Sugars 4.32 g
Protein 11.45 g

Vitamin A 12.98 %		Vitamin C 17.34 %
Calcium 23.06 %		Iron 5.35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/tomato-mozzarella-salad/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Like this:

Like this:

Like this:

Like this:

Like this:

Like this:

Like this:

Like this:

Like this:

Like this: