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Summergale11
Mixed salad with yogurt-dill dressing
A tasty Dutch recipe. The vegetarian lunch contains the following ingredients: broad beans (frozen), biogarde yoghurt, fresh dill (finely chopped), ground cumin (djinten), chives (in pieces), snack cucumber, iceberg lettuce (in strips) and radish (in slices).
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Ingredients
Directions
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Broad beans in small soil water with 1/2 tl salt 5 min.
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Cook, drain and let cool.
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In a bowl, mix in yogurt with dill, cumin and chives.
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Season to taste dressing with salt and pepper.
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Cucumber halve in length.
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Scoop out seeds with scoop and cut into flesh.
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Iceberg lettuce, cucumber and radish scramble and divide into four plates.
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Mix broad beans with yogurt and spoon over salad..
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Nutrition
70Calories
Sodium0% DV1.035mg
Fat2% DV1g
Protein14% DV7g
Carbs3% DV8g
Fiber24% DV6g
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