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Salad with crispy vegetables and grilled vegetables
 
 
4 ServingsPTM25 min

Salad with crispy vegetables and grilled vegetables


Field lambange with vegetable lard, potato slices, and tomato.

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Directions

  1. 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.
  2. Beat a dressing of wine vinegar, honey, oil, salt and (freshly ground) pepper.
  3. Heat oil in a large frying pan and fry the potato slices in 10-12 minutes until golden brown and done.
  4. Heat oil in a second frying pan and fry the vegetable tarts golden brown and crispy (turn them regularly).
  5. Heat the grill pan over high heat and grill the onion pieces for 1 minute on each side. Then place them on a plate.
  6. 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.
  7. Divide the grilled vegetables and the nuggets over the salad. Serve the potato slices separately.


Nutrition

680Calories
Sodium0% DV2.820mg
Fat51% DV33g
Protein28% DV14g
Carbs27% DV82g
Fiber24% DV6g

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