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Galley Wench
Spring salad with lemon mustard dressing
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Ingredients
Directions
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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.
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Remove them from the water and rinse with cold water. Blanch the sugarsnaps in the same way.
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Mix the ingredients for the dressing and season with salt and pepper. Scoop all vegetables, herbs and the dressing together.
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Divide the salad over 4 plates and scrape the cheese into coarse flinters above it. Grind some pepper.
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Nutrition
220Calories
Sodium0% DV0g
Fat25% DV16g
Protein20% DV10g
Carbs2% DV7g
Fiber0% DV0g
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