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Anneeyeong
Salad with cranberrypaté toast
A tasty recipe. The main course contains the following ingredients: meat, white casino, lettuce, red pepper, onion, pine nuts (65 g), cranberry paste, cranberry compote (a 350 g), rucola salad (75 g) and honey-mustard dressing.
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Ingredients
Directions
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Toasting bread.
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Clean, tear, wash and dry thoroughly.
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Clean pepper and cut into strips.
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Peel onion and cut into thin rings.
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Pour pine nuts into dry frying pan with non-stick coating.
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Spread bread with pâté and halve it diagonally.
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Make a compote spoon on every half sandwich.
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Sprinkle salad, arugula, onion and dressing.
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Spread the salad over four plates and garnish with paprika and pine nuts.
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Serving with cranberrypaté toast..
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Nutrition
730Calories
Sodium12% DV290mg
Fat62% DV40g
Protein42% DV21g
Carbs24% DV73g
Fiber4% DV1g
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