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JRH1029
Spinach asparagus salad
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Ingredients
Directions
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Cut the bread into cubes. Squeeze the lemon. Cut the tomatoes in four. Cut the woody end of the asparagus and cut the asparagus into 4 cm pieces. Cook the asparagus pieces in a pan with plenty of boiling water and salt for 3-4 minutes. Leave them covered for 10 minutes afterwards.
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Boil the eggs almost hard in 6-8 minutes. Shower the spinach in a colander with plenty of boiling water. Let it drain well. Heat one third of the olive oil in a frying pan and fry the bread cubes around golden brown to croutons.
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Beat in a bowl (0.5 tablespoon per person) lemon juice with mustard, the rest of the olive oil, salt and pepper to a dressing. Let the asparagus drain in a sieve. Put them in a deep plate and gently spoon through 2-3 tablespoons of dressing. Spoon the spinach through the remaining dressing. Peel the eggs and cut them in quarter lengthwise.
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Divide the spinach, asparagus and tomato wedges and put the egg wedges between them. Sprinkle the croutons and pecans over them.
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Nutrition
550Calories
Fat69% DV45g
Protein30% DV15g
Carbs6% DV18g
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