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Jerry Norman
Autumn salad with sweet potato
Sweet potato salad, breakfast bacon, silver onions, balsamic vinegar, apple syrup, Parmesan cheese, lamb's lettuce and pecans.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the potatoes and cut them in pieces of 2 cm.
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Spread over a griddle covered with parchment paper, drizzle with the oil and sprinkle with salt and pepper.
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Bake in the center of the oven for about 25 minutes until done.
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In the meantime, heat a frying pan without oil or butter and fry the bacon over medium heat in 5 min. Until crispy.
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Remove from the pan and drain on kitchen paper.
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Meanwhile, drain the silver onions and put in a saucepan.
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Add the balsamic vinegar and apple syrup and bring to the boil. Let it boil slowly for 1 min.
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Saute the Parmesan cheese with a cheese slicer.
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Mix the lamb's lettuce with the sweet potato, bacon, balsamic onions, cheese and pecans and spread over a large bowl.
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Nutrition
515Calories
Sodium23% DV560mg
Fat43% DV28g
Protein28% DV14g
Carbs16% DV49g
Fiber24% DV6g
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