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Melissa R.
Lunch salad with black olives
Salad with beans, paprika, pancetta and black olives.
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Ingredients
Directions
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Put the beans in a colander, rinse and drain. Clean the lemon, grate the yellow skin and squeeze out the fruit.
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Cut the olives into rings. Halve the peppers, remove the seeds and cut the flesh into strips.
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Beat the lemon zest and juice, the olives and the oil into a dressing. Season with pepper and salt.
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Heat the oil in a frying pan and fry the pancetta in 3 min. Turn halfway.
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Scoop out of the pan with a slotted spoon and drain on kitchen paper. Break into pieces if necessary.
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Fry the mushroom mix and pepper bars in the remaining cooking fat for 5 minutes on a high heat.
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Add the beans the last minute. Remove from the heat and season with salt and pepper.
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Cut the stalk of the baby crooning lettuce and cut into quarters. Remove the leaves and divide the plates.
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Spoon the mushroom mixture on top and sprinkle with the dressing. Garnish with the pancetta.
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Nutrition
330Calories
Sodium22% DV520mg
Fat34% DV22g
Protein26% DV13g
Carbs6% DV18g
Fiber20% DV5g
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