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LIANNASR
Christmas salad with fennel and cranberries
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Ingredients
Directions
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Preheat the oven to 200 ° C. Spoon the cranberries in the roasting tin with thyme, syrup, freshly ground black pepper and olive oil. Roast them in the oven for 10-15 minutes until done. Allow them to cool in the roasting tray.
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Cut the stem of the fennel bulb. Scrape the tuber into wafer-thin slices and separate them. Peel the carrot with a peeler and then scrape the long peeler into long thin ribbons. Cut the butts of the lettuce heads and carefully remove the leaves.
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Mix the lettuce leaves, fennel and carrot in a large bowl just before serving. Sprinkle the vinegar and walnut oil over it and spread the cranberries over the salad.
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Nutrition
150Calories
Fat22% DV14g
Protein2% DV1g
Carbs1% DV4g
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