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MITCHM
Green spring salad
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Ingredients
Directions
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Boil the egg almost hard in 6-8 minutes.
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Transfer the frozen peas to a colander and pour 1 liter of boiling water over it.
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Let the peas drain well.
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Cut the onion into thin rings.
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Cut the cucumber lengthwise in four and then into 1 cm thick pieces.
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Cut the radishes into quarters.
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Let the egg scare under cold running water.
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Peel the egg and prune it in a bowl.
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Add the vinegar, mustard and mayonnaise with 2 tablespoons of water and some salt and freshly ground pepper and stir everything into a dressing.
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Stir in half of the onion rings.
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Wash the lettuce leaves and dry them in a salad spinner.
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Tear the leaves into pieces and mix them lightly through the dressing.
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Mix also the rocket and half of the cucumber and half of peas through it.
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Spoon the salad into deep plates and divide the radishes with the remaining cucumber, peas and spring onions.
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Tasty with brown rolls.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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