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Nancy Ramey
Pasta salad with red cabbage, mango and crispy ham
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Ingredients
Directions
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Spoon the coals with the cranberries, sugar and 1/2 teaspoon salt and let stand for about 30 minutes.
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Meanwhile, cook the pasta al dente, drain and drain.
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Cut the flesh of the mango from the kernel and cut it into slices.
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Beat the oil with the lime zest and juice into a dressing.
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Preheat the oven to 180 ° C.
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Put the slices of ham on a baking sheet and bake for about 15 minutes in the oven until the ham is dry and crispy.
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Spoon the coals and cranberries with the mango, pasta and dressing.
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Crumble the ham above it.
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Nutrition
425Calories
Sodium0% DV0g
Fat17% DV11g
Protein30% DV15g
Carbs21% DV63g
Fiber0% DV0g
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