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Muscat salad in baby currant lettuce
 
 
10 ServingsPTM150 min

Muscat salad in baby currant lettuce


Salad with potato, apple, pickles, silver onions, corned beef, romaatjes and baby romaine

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Directions

  1. Peel the potatoes and boil them in water with salt in 20 minutes until done. Drain and cool in 2 hours.
  2. Remove the bell house from the apple. Put with the pickles, onions and onions in the food processor and grind with the pulse button.
  3. Put the potatoes with the corned beef in a bowl and mix. Add the pickle onion mixture and the mayonnaise. Mix and season with salt and pepper.
  4. Remove the leaves of lettuce. Cut the tomatoes into quarters and remove the seed lists. Slice the leaves of the parsley.
  5. Spoon the salad in the lettuce leaves and garnish with the tomato and parsley.


Nutrition

240Calories
Sodium13% DV310mg
Fat23% DV15g
Protein14% DV7g
Carbs6% DV18g
Fiber8% DV2g

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