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Goldilocks19
Butter lettuce with potato-curry salad
Salad of butterhead, potato, red pointed peppers, German cervelat, basil and curry-pineapple sauce
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Ingredients
Directions
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Cook in pan potato slices in little water in approx. 5 minutes al dente. Divide butterhead over two bowls. Clean the spring onions and cut into rings. Clean paprika and cut into pieces.
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Cut basil into thin strips. Cut cervelat sausage into pieces. Drain potato slices. Put curry pineapple sauce, spring onions, peppers, basil and sausage carefully. Spoon lukewarm potato salad onto butterhead lettuce.
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Nutrition
545Calories
Sodium0% DV1.320mg
Fat48% DV31g
Protein38% DV19g
Carbs16% DV49g
Fiber8% DV2g
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