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Habeas Corpulent
Spinach salad with soft-boiled egg and mustard dressing
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Ingredients
Directions
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Bring the eggs to boil quickly in cold water and cook for 3.5 minutes. Rinse the eggs cold and let cool to lukewarm.
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Beat a dressing of the mustard, vinegar and oil and season with salt and freshly ground pepper.
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Roast the almonds in a dry frying pan until golden brown. Cut the radishes into pieces.
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Scoop the radish, dressing and almonds through the spinach and divide the salad loosely over 4 plates.
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Cut the eggs in half and put 2 half eggs on the salad. Grind a little pepper and serve immediately.
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Nutrition
185Calories
Sodium0% DV0g
Fat23% DV15g
Protein18% DV9g
Carbs1% DV3g
Fiber0% DV0g
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