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Tara K. Farley
Lunch salad with mackerel
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Ingredients
Directions
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Peel the forest pens with a peeler and then scrape them into long ribbons. Rub the skin off the top and cut the cut into pieces. Spread the young leaf lettuce and carrot ribbons over a wide bowl and put the pieces of beet on them.
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Stir in the yogurt with mustard, lemon juice and some freshly ground pepper to make a dressing. Pour the dressing over the salad. Divide the mackerel into pieces and put them on the salad. Garnish with some coarsely chopped dill.
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Nutrition
730Calories
Fat69% DV45g
Protein68% DV34g
Carbs14% DV41g
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