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Roderic Rinehart
Green vegetables with ham and marne honey mustard sauce
Try these green vegetables with ham and Marne Honey Mustard Sauce
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Ingredients
Directions
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Roast the nuts in a dry hot skillet.
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Cook the snow peas, sugarsnaps and peas for 5-7 minutes, drain them, rinse cold water and drain well.
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Mix the lemon juice, olive oil, facilitate pepper and 2 tablespoons of Marne Honey Mustard Sauce mixed together.
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Divide the arugula over a dish or 4 plates.
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Scoop the vegetables through the dressing.
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Divide the vegetable mixture over the rocket.
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Sprinkle the basil and cheese over it.
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Place the ham, folded in rolls or florets, and sprinkle the nuts over the dish.
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Garnish with a few more dots Marne Honing Mustard Sauce.
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Nutrition
515Calories
Sodium0% DV0g
Fat65% DV42g
Protein44% DV22g
Carbs4% DV12g
Fiber0% DV0g
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