Old El Paso
Green vegetable salad with syrup dressing
Salad of broccoli and lamb's lettuce with croutons of spice cake, pancetta, mozzarella and balsamic vinegar.
Cut the gingerbread into cubes of 1 cm.
Heat the butter in a frying pan with non-stick coating and fry the pieces over medium heat in 7 min. Until golden brown and crispy. Change regularly.
In the meantime, heat a frying pan without oil or butter and fry the pancetta in 5 minutes.
Scoop out of the pan with a slotted spoon and drain on kitchen paper. Break into pieces.
Cut the broccoli into florets, peel the stalk and cut into pieces. Cook the broccoli in 2 minutes until al dente. Drain and rinse under cold water.
In the meantime, cut the cucumbers into slanted slices. Halve the bread roll mozzarella. Stir in the pear-apple grape syrup with the balsamic vinegar.
Mix the lettuce with the broccoli, cucumber, mozzarella balls and gingerbread croutons.
Divide over the bowls and break the pancetta into pieces. Divide the syrup dressing over it.
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