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Dr. Brenda
Salad with crispy vegetables and grilled vegetables
Field lambange with vegetable lard, potato slices, and tomato.
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Ingredients
Directions
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Peel the red onion. Cut the red onion into thin segments and the tomatoes each in 6 parts. Spread the onion slices and the tomatoes with oil.
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Beat a dressing of wine vinegar, honey, oil, salt and (freshly ground) pepper.
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Heat oil in a large frying pan and fry the potato slices in 10-12 minutes until golden brown and done.
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Heat oil in a second frying pan and fry the vegetable tarts golden brown and crispy (turn them regularly).
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Heat the grill pan over high heat and grill the onion pieces for 1 minute on each side. Then place them on a plate.
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Gril in the same pan the tomato for 1 minute on each side. Make the lamb's lettuce with the dressing and divide the lettuce over plates.
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Divide the grilled vegetables and the nuggets over the salad. Serve the potato slices separately.
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Nutrition
680Calories
Sodium0% DV2.820mg
Fat51% DV33g
Protein28% DV14g
Carbs27% DV82g
Fiber24% DV6g
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