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Alana
Chicory salad with rice, grapefruit and smoked salmon
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Ingredients
Directions
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Heat half of the oil in a frying pan and stir fry the rice for about 1 minute.
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Pour in the stock, bring to the boil and cook the rice in 4-5 minutes. Allow the rice to cool.
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Peel the grapefruit thick and cut the segments of flesh with a sharp knife between the fleece. Collect the juice.
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Beat the rest of the oil with the grapefruit juice, wine vinegar and honey collected in a dressing.
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Cut the chicory in quarter lengthwise and cut the hard core away from each piece.
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Spoon the chicory with the dressing, grapefruit, olives and the red onion.
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Spread out on a dish and spread the salmon and pine nuts over it.
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Cut the cress and sprinkle over the salad.
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Nutrition
415Calories
Sodium0% DV0g
Fat37% DV24g
Protein24% DV12g
Carbs12% DV36g
Fiber0% DV0g
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