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Broccoli-leguminous salad
Vegetarian salad with broccoli, snow peas and green olive tapenade
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Ingredients
Directions
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Divide the broccoli into small florets and cook in 4 minutes in water with salt until al dente. Drain and cool slightly.
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Cook the frozen snow peas for 2 minutes in boiling water with a little salt. Drain and cool slightly.
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Mix the tapenade with the lukewarm vegetables.
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Slice the parsley and mix through the salad. Season with pepper.
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Nutrition
145Calories
Sodium3% DV80mg
Fat14% DV9g
Protein10% DV5g
Carbs3% DV8g
Fiber12% DV3g
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