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Nectarine salad with surimi
Salad of nectarines and surimi with white wine, coriander, shallot, green tabasco and cress
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Ingredients
Directions
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Clean nectarines, halve and loosen both halves by pit. Cut nectarine halves (unpeeled) into wafer-thin slices.
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Beat in bowl dressing of lemon juice, oil and wine. Stir in coriander and shallot and season with salt and tabaso.
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Arrange slices of nectarine roof tiles on four plates. Cut loose cress. Cut surimisticks into pieces. Divide cress and surimi over nectarine circles and sprinkle with dressing.
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Nutrition
135Calories
Sodium0% DV1.015mg
Fat12% DV8g
Protein8% DV4g
Carbs4% DV11g
Fiber28% DV7g
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