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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.
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Ingredients
Directions
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Cut the gingerbread into cubes of 1 cm.
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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.
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In the meantime, heat a frying pan without oil or butter and fry the pancetta in 5 minutes.
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Scoop out of the pan with a slotted spoon and drain on kitchen paper. Break into pieces.
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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.
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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.
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Mix the lettuce with the broccoli, cucumber, mozzarella balls and gingerbread croutons.
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Divide over the bowls and break the pancetta into pieces. Divide the syrup dressing over it.
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Nutrition
360Calories
Sodium18% DV440mg
Fat26% DV17g
Protein34% DV17g
Carbs11% DV33g
Fiber24% DV6g
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