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Spring salad-2
1 serving
Cut into small pieces of 50g green asparagus stems, sorrel leaves and dandelion. Combine with 30g ground nuts (or seeds). Pour honey and vegetable oil over the salad, stir, arrange the salad and decorate with dandelion and cockerel and tarragon leaves.
Cut into small pieces of 50g green asparagus stems, sorrel leaves and dandelion. Combine with 30g ground nuts (or seeds). Pour honey and vegetable oil over the salad, stir, arrange the salad and decorate with dandelion and cockerel and tarragon leaves.
asparagus - 80 g, sorrel - 80 g, dandelion leaves - 80 g, walnut - 30 g, or seeds - 30 g, honey to taste, vegetable oil to taste, parsley greens to taste, tarragon leaves to taste
