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Tracie Borrero
Salad with green asparagus, mozzarella and artichokes
Try this delicious salad with green asparagus, mozzarella and artichokes
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Ingredients
Directions
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Cut off the lower woody part of the asparagus and cook them in plenty of boiling water with salt in approx. 8 minutes until al dente.
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Carefully remove them from the cooking liquid and place them briefly in cold water. Drain them and place them on a large flat dish.
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Cut the artichokes into quarters and spread them over the asparagus.
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Cut or pick the mozzarella into pieces and divide this over the asparagus and artichokes.
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Cut the basil into strips and mix with the oil, lemon juice, salt and pepper.
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Pour this over the salad and serve immediately.
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Nutrition
190Calories
Sodium0% DV0g
Fat20% DV13g
Protein16% DV8g
Carbs3% DV8g
Fiber0% DV0g
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