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Crunch Salad Recipe

Nutrition per serving    (USDA % daily values)
CAL
505
FAT
69%
CHOL
3%
SOD
29%

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Ingredients for 4 servings

1 head celery, outer stalks and ends removed, halved and finely sliced lengthways

1/2 fennel bulb, halved and sliced finely

2 baby courgettes (zucchini), sliced thinly lengthways

1 bunch baby carrots, sliced thinly lengthways

2 tablespoons French mustard

2 handfuls alfalfa and broccoli sprouts

sea salt and freshly ground black pepper

2 handfuls sunflower salad shoots

2 red chicory, cut in 1/2 then finely shredded

2 to 3 tablespoons white wine vinegar

1 bunch fresh mint, leaves picked

1 tablespoon olive oil

2 handfuls mung bean sprouts

1 bunch French breakfast radishes, sliced lengthways

Mixed edible flowers

4 tablespoons creme fraiche

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