Filter
Reset
Sort ByRelevance
JANDEE
Bright green salad
Also try this delicious bright green salad
Share
Tweet
Pin
Whatsapp
Print
Ingredients
- 100 gram haricots verts picked up
- 100 gram sugarsnap picked up
- 1 cucumber crops
- 4 stem celery peeled
- 1 sweet onion in half rings
- 1 tablespoon sharp mustard
- 1 tablespoon fresh tarragon finely chopped
- 1 teaspoon dried tarragon
- 1 tablespoon White wine vinegar
- 1 tablespoon tarragon vinegar
- 3 tablespoon sunflower oil
- 3 tablespoon mild olive oil
Kitchen Stuff
Directions
-
Blanch the haricots verts or sugarsnaps al dente in boiling water with a spoonful of salt and rinse under cold water until they are completely cool.
-
Cut them together with the cucumber and the celery in elongated strips.
-
Finely chop the celery leaves. Mix the vegetables with the onion and the leaves of the celery.
-
Beat the ingredients for the dressing well and scoop them through the vegetables.
-
Season the salad with salt and pepper.
Blogs that might be interesting
-
110 minSide dishbottle gourd, sunflower oil, sea salt, kitchen syrup, unsalted butter, traditional olive oil, shallot, small garlic clove, fresh thyme, Quinoa, vegetable stock of tablet, large solid potato, medium oranges, lemon, baby cream lettuce, fresh chives,hasselback pumpkin with orange, quinoa and potato cutters -
15 minSide dishgarlic, White bread, white almonds, salt, extra virgin olive oil, White wine vinegar, lemon juice, granulated sugar,garlic sauce -
20 minSide dishbroccoli bunch, baking flour, zucchini, green bean, capers, garlic, fresh parsley, fresh dill, mild olive oil, mustard, lemon juice,green vegetables in spicy dressing -
25 minSide dishwhite cheese cubes, dried tomatoes in oil, oil, oregano, fresh basil, jambon d'Ardennes, chives, cherryto,ham puffs with white cheese cubes
Nutrition
135Calories
Sodium0% DV0g
Fat14% DV9g
Protein8% DV4g
Carbs3% DV8g
Fiber0% DV0g
Loved it