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Deborah

Deborah Dana

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Recipe

Salad with green beans

10 mins
Low
3
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This salad is very original thanks to the lightly cooked green beans and radishes.
Learn more about Deborah Dana

Ingredients

4 portions
  • 6 cups arugula
  • 1 fennel, cut in julienne
  • 2 cups green bean, cut into pieces
  • 6 radishes, cut into slices
  • 1/2 cups olive oil
  • 1/2 cups parmesan cheese
  • 1/4 cups sour cream
  • 2 tablespoons White wine vinegar
  • to taste black pepper, to taste

Preparation

Boil 2 cups of water in a pot. Once it boils, cook the beans for 2 minutes, remove from the water and place in ice.
In a large bowl combine the lettuce with green beans, fennel, and radishes.
Mix the vinaigrette in another bowl (olive oil, Parmesan cheese, cream, vinegar, salt and pepper).
Pour the dressing over the salad, mix well and serve.

PRESENTATION

Serve in individual dishes.

TIPS

Disinfect the lettuce at least 10 minutes before using.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Maggie Ara
24/01/2019 15:55:04
Deliciosa ensalada y la vinagreta fantástica gracias

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