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SASS E. Anne
Bean salad with herbs and ham
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Ingredients
Directions
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Heat the oil in a frying pan and fry the ham crispy. Scoop out of the pan and drain on kitchen paper.
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Cut the bread into cubes and bake in the shortening of the ham until crispy and golden brown. Add a little extra oil if necessary.
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Shake the blanched vegetables, spinach and nuts in a large bowl with the dressing, fresh mint and basil. Garnish the bean salad with the crispy ham and croutons.
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60 minMain dishshallot, garlic, fresh thyme, low-fat smoked bacon strips, traditional olive oil, picanha, sea salt, full red wine, sherry PX, Lacroix veal stock, dried laurel leaves, Gingerbread, blueberries,picanha with red wine sauce and blueberries -
55 minMain dishonion, garlic, half-to-half-chopped, peeled canned tomatoes, margarine, wheat flour, semi-skimmed milk, lasagne sheets, grated mature cheese,Italian lasagne -
35 minMain disholive oil, Red onion, garlic, Red wine, vegetable stock of tablet, herbal broth from tablet, fresh thyme, dried thyme, fresh celery leaves, baguette, Camembert,red onion soup with camembert crouton -
85 minMain dishtrout, lemon juice, thyme, olive oil, lemon,warm smoked trout
Nutrition
355Calories
Sodium0% DV0g
Fat31% DV20g
Protein36% DV18g
Carbs7% DV22g
Fiber0% DV0g
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