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Angela Giannetti Snyder
Carrot-celery salad
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Ingredients
Directions
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Mix the ingredients for the dressing. Mix the grated carrot with the lemon juice.
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Heat the sunflower oil in a frying pan and roast the hazelnuts lightly brown. Remove them from the pan.
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Divide the lettuce, carrot grater and celery over the plates. Sprinkle with the dressing and sprinkle with hazelnuts and chives.
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Nutrition
220Calories
Sodium0% DV0g
Fat26% DV17g
Protein8% DV4g
Carbs4% DV11g
Fiber0% DV0g
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