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Sparklyspatula
Kebab salad with herbs and bacon
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Ingredients
Directions
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Boil the potatoes in water with salt in about 5 minutes al dente. Drain and let them cool down on a wide scale.
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Meanwhile, bake the bacon in a dry frying pan until crispy. Remove them from the pan on a piece of kitchen paper. Fry the to the still warm pan.
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Beat a yoghurt, mayonnaise and vinegar dressing and mix everything, including the green herbs.
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Season the salad with salt and pepper and serve immediately or at least at room temperature.
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Tasty with green lettuce.
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30 minMain dishcrumbly potato, parsnip, Red onion, traditional olive oil, fresh sage leaf, Apple syrup, Apple juice, potato starch, tap water, old Beemster 30, creme fraiche,parsnip stew with onion gravy
Nutrition
415Calories
Sodium0% DV0g
Fat45% DV29g
Protein30% DV15g
Carbs8% DV23g
Fiber0% DV0g
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