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Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Mixed salad with honey mustard dressing

A colorful salad that gets its spe­cial appeal from the spi­cy, baked egg­plant strips. Chick­peas also make it very fil­ling and the spi­cy honey-mus­tard dres­sing gives it an extra­or­di­na­ry flavor. 
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Ingre­di­ents for 2 servings: 

  • 300 g romaine lettuce
  • 120 g cucum­bers, sliced
  • 145 g coo­ked Chick­peas (optio­nal)
  • 150 g sli­ced cher­ry tomatoes
  • a handful of sprouts or microgreens
  • 4 or 5 baked egg­plant strips

For the dressing: 

Pre­pa­ra­ti­on:

Wash the romaine let­tuce and cut into bite-sized strips. Mix the let­tuce, cucum­ber, chick­peas (if using), cher­ry toma­toes, sprouts or micro­greens tog­e­ther in a lar­ge bowl. baked egg­plant strips Cut cross­wi­se into small strips and add to the salad. 

Whisk the ingre­di­ents for the honey-mus­tard dres­sing in a small bowl and pour over the pre­pared salad. 

Bon appe­tit!

Source: Heal your brain, The prac­ti­cal program

Pho­tos: Maar­ja Urb

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