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WestCoastMom
Carpaccio with balsamic dressing
Authentic carpaccio with balsamic vinegar and arugula.
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Ingredients
Directions
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Roast the pine nuts in a dry frying pan until light brown and let them cool down. Spread the carpaccio over the plates. Cut the tomatoes finely.
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Divide the arugula and tomatoes over the plates. Sprinkle the pine nuts over it. Shake the dressing well and sprinkle over the dish. Serve with baguette.
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Nutrition
340Calories
Sodium32% DV765mg
Fat29% DV19g
Protein36% DV18g
Carbs7% DV22g
Fiber12% DV3g
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