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Composition of Vickys Prawn & Asparagus Salad, GF DF EF SF NF:
- Get 180 grams of asparagus spears, trimmed
- Require salt
- Provide 180 grams for cooked prawns
- Need 8 tsp for French Dressing, see link below for my recipe
- Require 12 of Baby Gem (small Romaine / Cos) lettuce leaves
- Take 8 of cherry tomatoes, quartered
- Take 1 pinch cayenne pepper
Vickys Prawn & Asparagus Salad, GF DF EF SF NF start cooking:
- Put the asparagus into a saucepan, cover with boiling water and add a good pinch of salt
- Boil for 4 minutes or until tender
- Drain and then fill the pan with cold water. Let the asparagus cool then drain again
- Mix together the French Dressing and cayenne (paprika is also nice)
- Line the serving plates with 3 baby gem leaves
- Divide the asparagus and prawns between the plates then spoon 2 teaspoons of dressing over each serving - - https://cookpad.com/us/recipes/338925-vickys-french-dressing
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