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Deb Brown
Farfalle salad with tropical fruit
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Ingredients
Directions
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Cook the farfalle in a pan with plenty of boiling water with salt in 10-12 minutes al dente.
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Peel the mango with a peeler and cut the flesh into thin slices of the kernel.
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Keep nice slices behind (2 pp) and cut the rest into pieces.
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Cut the green herbs fine.
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Cut the celery into thin loops.
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Cut the pieces of pineapple smaller and pour the moisture into a bowl.
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Add the lemon juice with the lemon zest, mayonnaise, yogurt, coriander (or flat parsley) and some salt and freshly ground pepper and whisk everything into a dressing.
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Drain the farfalle in a colander and scoop the pasta through the dressing.
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Also add the celery, carrot, mango pieces and pineapple pieces and let the salad cool down.
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Roll up the slices of ham or chicken breast and halve the rolls.
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Halve the head of iceberg lettuce and cut the pieces into wafer thin strips.
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Divide the slares on plates and put the pasta salad in the middle.
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Garnish with the slices of mango and the rolls of ham or chicken.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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