| Type | Per person |
|---|---|
| Energy | 450 kcal |
| Fat | 24 gr |
| of which saturated | 4 gr |
| Carbohydrates | 29 gr |
| of which sugars | 7 gr |
| Fibres | 5 gr |
| Protein | 24 gr |
| Salt | 3 gr |
Taugé salad with chicory and Dutch shrimps
Lunch
0 - 10 min
With seasonal products
280gr vegetables p.p.
Ingredients
| 4 chicory leaves |
| 200 grams babyleaves (or another type of lettuce) |
| 400 grams bean sprouts |
| 400 grams Dutch shrimps |
| 200 grams (honey) tomatoes |
| 100 ml balsamic dressing |
| cress |
| chervil |
| 4 tablespoons cocktail sauce |
| 6 slices of brown bread |
Preparation
1. Loosen the leaves from the chicory stalk to form spathes.
2. Wash the chicory spouts well, as well as the bean sprouts and babyleaves.
3. Coat the prawns with cocktail sauce and divide among the chicory spouts.
4. Mix the babyleaves with the bean sprouts and season with the balsamic dressing.
5. Cut the tomatoes into quarters and place alongside the salad along with the shrimp chicory spouts.
6. Toast the brown bread and cut diagonally. Eat it together with the salad and shrimp whitefish roe.
Source: Evers Specials
Link copied!
Nutritional values
More about the ingredients
More fruits and vegetables
Also delicious!
More recipes
Meal salad with green beans
215gr vegetables p.p.
Chicory salad with mackerel and grilled pepper dressing
110gr vegetables p.p.
Chicory salad with rocket and cherry tomatoes
215gr vegetables p.p.