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Connie Wilcoxson Shinpaugh
Nut-mushroom bread
Vegetarian nut-mushroom bread with parsley, cressmint aniseed, chives, dried tarragon, young leaf lettuce with lamb's lettuce, truffle oil, press mandarin and Parmesan cheese.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Prepare the nut mushroom bread according to the instructions on the package.
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In the meantime, pick the leaves of the parsley. Cut the cressmint and cut the chives into 2 cm pieces. Squeeze the mandarin.
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Mix the parsley, cressmint, chives and tarragon with the lettuce. Drizzle with truffle oil and mandarin juice and season with pepper.
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Scrape the cheese over the salad with a peeler. Serve the bread with the salad.
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Nutrition
325Calories
Sodium31% DV735mg
Fat28% DV18g
Protein34% DV17g
Carbs7% DV22g
Fiber28% DV7g
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