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Lamb's lettuce with nectarine
A tasty Dutch recipe. The lunch contains the following ingredients: meat, green asparagus tips (100 g), salt, chicken grill sausage, nectarines, almonds, white wine vinegar, Zaanse mustard, walnut oil, pepper and lamb's lettuce with beetroot (à 75 g).
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Ingredients
Directions
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Preheat the oven grill.
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Cook in a pan with plenty of water and salt asparagus tips in approx.
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5 minutes.
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Rinse in colander under cold running water.
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Let it drain.
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Sausage cut into cubes and spread out on baking sheet.
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Griddle the baking tray about 10 cm under the hot grill and roast the sausage in a crusty brown for approx.
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5 minutes, stirring regularly.
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Wash nectarines and cut flesh into thin segments.
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Chop the almonds coarsely.
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In salad bowl vinegar with mustard, oil and salt and pepper to taste until dressing to beat.
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Spread the lamb's lettuce with beetroot, asparagus tips and nectarine.
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Sprinkle sausages and almonds over them..
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Nutrition
340Calories
Sodium3% DV65mg
Fat48% DV31g
Protein18% DV9g
Carbs2% DV7g
Fiber12% DV3g
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