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
-
25 minLunchApple, lemon juice, smoked chicken fillet, strawberry, celery, cashew nut, lettuce, iceberg lettuce, mayonnaise, yogurt, Mango Chutney, curry powder,salad with smoked chicken and strawberries
-
25 minLunchfrozen puff pastry, onion, garlic, olive oil, oil, tuna, fresh Italian herbs, dried Italian herbs, egg, cooking cream, coffee cream, Parmesan cheese, cream cheese, dried tomato on oil, black olive,Italian tuna pie
-
25 minLunchwhite asparagus, ciabatta bread, multigrain triangel, mayonnaise, Pesto, arugula, smoked chicken fillet (meat products), olive,ciabatta with asparagus, smoked chicken and basil mayonnaise
-
15 minLunchtortilla wrap, cherry / Christmas, basil, young cheese,flatbread with tomato and young cheese
Nutrition
220Calories
Sodium0% DV0g
Fat25% DV16g
Protein20% DV10g
Carbs2% DV7g
Fiber0% DV0g
Loved it