Filter
Reset
Sort ByRelevance
Galley Wench
Spring salad with lemon mustard dressing
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a pan with plenty of water with a little salt to the boil. Cut a piece of the bottom of the asparagus and peel them with a peeler. Blanch the asparagus for about 3 minutes until they are al dente.
-
Remove them from the water and rinse with cold water. Blanch the sugarsnaps in the same way.
-
Mix the ingredients for the dressing and season with salt and pepper. Scoop all vegetables, herbs and the dressing together.
-
Divide the salad over 4 plates and scrape the cheese into coarse flinters above it. Grind some pepper.
Blogs that might be interesting
-
15 minLunchroot, green pepper, Red pepper, celery, breadstick, cheese spread, wheat bread, white coconut bread, cream cheese, smoked chicken fillet (meat products), mayonnaise, chives, cucumber, cherry / cherry tomato, mozzarella mini, small pancakes, fruit of choice, marshmallow, yogurt, fruit juice,picnic menu -
25 minLunchmixed leaf lettuce, lamb's lettuce, walnut, Red onion, soft goat cheese, nut oil, dijon mustard, orange, lemon juice,green salad with goat cheese and walnut dressing -
10 minLunchcarrots, small cooked beet, young leaf lettuce, low-fat yogurt, mustard, lemon juice, smoked mackerel fillet, fresh dill, wholemeal bulbs, vegetable margarine from a tub,lunch salad with mackerel -
15 minLunchgarlic, gorgonzola, White wine vinegar, walnut oil, (olive oil, salt, (freshly ground) black pepper, Spinach, walnuts,spinach salad with gorgonzola
Nutrition
220Calories
Sodium0% DV0g
Fat25% DV16g
Protein20% DV10g
Carbs2% DV7g
Fiber0% DV0g
Loved it