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Andrea Jean
Scraped-sprouts salad with hazelnuts
Salad of Brussels sprouts, kohlrabi, dates, hazelnuts, mayonnaise, buttermilk, horseradish and oregano.
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Ingredients
Directions
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Clean the sprouts and slice into slices with the thin slicer of the food processor.
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Peel the kohlrabi and cut into thin strips (julienne).
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Remove any kernel from the dates and cut the dates into strips.
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Place the sprouts, kohlrabi and dates on a large flat dish.
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Heat a frying pan without oil or butter and toast the hazelnuts for 3 minutes on medium heat. Remove from the pan and allow to cool on a plate. Chop fine.
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Beat a dressing of mayonnaise, buttermilk, horseradish, oregano, pepper and salt.
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Mix the dressing with the vegetables and sprinkle with the hazelnuts.
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Nutrition
475Calories
Sodium9% DV215mg
Fat57% DV37g
Protein16% DV8g
Carbs8% DV24g
Fiber32% DV8g
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