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Pam Hostinsky
Bulgarian salad with artichoke, tarragon and salami
Salad of bulgur, white beans, tomatoes, arugula, artichoke and salami.
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Ingredients
Directions
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Prepare the bulgur according to the instructions on the packaging.
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Let the white beans and artichoke hearts drain. Halve the tomatoes and cut the artichoke hearts into quarters. Put the beans in a bowl.
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Squeeze the lemon and add the juice with the tarragon to the tomato mixture.
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Halve the salami in the length. Cut the halves lengthwise in half and then into slices of 1 cm.
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Heat the oil in a frying pan and fry the salami in 4 min. Crispy and brown. Change regularly.
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Add the bulgur, salami, half of the shortening and the arugula to the tomato mixture and scoop.
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Season with pepper. Yummy! .
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Nutrition
570Calories
Sodium0% DV1.115mg
Fat43% DV28g
Protein42% DV21g
Carbs18% DV54g
Fiber32% DV8g
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