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PHILOSPEED
Mini vegetables with dragging dressing
Fresh gluten-free and lactose-free salad with corn, asparagus broccoli, haricots verts and red pepper, with an orange-tarragon dressing.
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Ingredients
Directions
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Squeeze out half the orange, the other half is not used. Slice the leaves of the tarragon and parsley.
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Mix the juice in a bowl with the tarragon, parsley, mustard and oil to make a dressing.
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Boil the corn, asparagus broccoli and haricots for 3 minutes.
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Cut the stalk of the red pepper, cut it in half lengthwise and remove the seeds with a sharp knife. Cut the pepper finely.
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Mix the pepper through the dressing.
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Put the vegetables in a bowl and mix with the dressing. Allow to cool to lukewarm or cold.
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Nutrition
130Calories
Sodium1% DV26mg
Fat18% DV12g
Protein2% DV1g
Carbs1% DV4g
Fiber8% DV2g
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