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Maryann D.
Turkey salad with roquefort
Turkey salad with potatoes and roquefort
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Ingredients
Directions
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Grate the radishes on a coarse grater. Mix the roquefort with the crème fraîche and season with (freshly ground) pepper. Pull the turkey into tufts.
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Preheat the oven to 200 ° C. Cut slices of the potato with a peeler. Put them in a layer in the form of a round on a greased baking sheet. Drizzle the potato with oil, sprinkle with salt and pepper and cook the potato in the middle of the oven for 15 minutes. Spoon the potato rounds of the baking sheet and transfer them to 4 (hot) plates, spread the turkey, some lamb's lettuce and the radishes and drop some roquefort dressing over. Sprinkle each plate with some (freshly ground) pepper.
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Nutrition
240Calories
Sodium8% DV190mg
Fat25% DV16g
Protein26% DV13g
Carbs4% DV11g
Fiber16% DV4g
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