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Asparagus
Endives, walnuts and feta salad
Author:
Les Cultures de chez nous
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Preparation
Baking
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
16 sliced asparagus
2 avocados
125 ml (½ cup) of grated carrots
250 ml (1 cup) of diced nature feta or with herbs
4 endives
30 ml (2 tablespoons) of lemon juice
125 ml 9½ cup) of mayonnaise
60 ml (¼ cup) of orange juice
125 ml (½ cup) of walnuts
15 ml (1 tablespoon) of chopped chive (optional)
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Endives, walnuts and feta salad
From
Mar 19
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Jan 01
Preparation
In a casserole filled with salted water, blanch asparagus for 2 to 3 minutes. Rince under cold water and drain.
Slice avocados into quarters and spray with lemon juice.
In a large bowl, mix mayonnaise with orange juice. If desired, add chive.
Add grated carrots, asparagus, avocados, feta and walnuts. Salt and pepper. Stir lightly.
Slice the base of each endives. Remove and throw out the first leaves. Divide remaining leaves into a plate. Garnish with the preparation.
Chef's notes
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