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all recipes
Salad
Asparagus rocket salad with maple syrup mustard dressing
Details
25 min
vegan
print
Ingredients
500 g asparagus
2 oranges
50 g
Rapunzel Pecan nuts
or Rapunzel pecan nut pieces
2 tsp mustard
Rapunzel sea salt with iodine
pepper
3 tsp
Rapunzel Coconut blossom syrup
5 tbs
Rapunzel Olive oil fruity, extra virgin
100 g Rocket
1 shallot, diced
Details
25 min
vegan
print
Asparagus rocket salad with maple syrup mustard dressing
Method
Peel the asparagus and cook in salted water for about 15 minutes.
For the dressing, mix mustard, olive oil and coconut blossom syrup with the juice of half an orange. Season to taste with salt and pepper. Cut the asparagus into pieces, mix with the pecans, rocket, shallot and dressing. Cut the remaining orange into slices and arrange on top of the salad to serve.
Asparagus rocket salad with maple syrup mustard dressing
Ingredients
500 g asparagus
2 oranges
50 g
Rapunzel Pecan nuts
or Rapunzel pecan nut pieces
2 tsp mustard
Rapunzel sea salt with iodine
pepper
3 tsp
Rapunzel Coconut blossom syrup
5 tbs
Rapunzel Olive oil fruity, extra virgin
100 g Rocket
1 shallot, diced
Details
25 min
vegan
print
Asparagus rocket salad with maple syrup mustard dressing
Rapunzel Products
Coconut blossom syrup
Pecan nuts halves HAND IN HAND
Sea salt with iodine
Olive oil extra virgin
HAND IN HAND
Fair trade and organic farming are central for Rapunzel
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