Le Salade Côte Cap Vert RecipeOrigin: Senegal Period: Traditional |
Ingredients:
Cut 600g of any salad greens (lettuce, spinach, watercress, mustard greens etc) cut into coarse chunks 
Le Salade Côte Cap Vert Preparation:Method:Arrange the greens in mounds on plates and sprinkle the eggs over the greens. Meanwhile mix all the remaining ingredient in a jar, shake well and serve separately in a bowl. |
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Other recipes with greens and eggs as primary ingredients: Roast Pepper Chicken Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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