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EKSPRESOWA SAŁATA Z ORZECHAMI

Składniki:
miska sałat, szpinaku oraz rukoli
½ szklanki prażonych nasion sezamu, orzechów arachidowych i pestek dyni

Sos:
1/3 szklanki oliwy z oliwek
sok z połowy cytryny
3 łyżeczki cukru
3 łyżki musztardy
sól, pieprz do smaku
Dekoracja:
kwiaty nasturcji, lawendy i rukoli

Sałaty myjemy, suszymy i mieszamy. Następnie przygotowujemy sos w słoiku, dokładnie mieszamy z sałatami, nasiona prażymy na patelni na złoty kolor i posypujemy sałaty. Całość dekorujemy kwiatami.

PRZEPISY: Aneta Gieysztor / Pokrzywnik.pl
ZDJĘCIA: Kamil Antosiewicz

© Super Paper & Co. 2014

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Copyright © Super Paper & Co. 2014