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Radicchio, Mushroom and Chive Salad with Bleubry Cheese and Yogurt Dressing https://www.metro.ca/userfiles/image/recipes/salade-radicchio-champignons-ciboulette-bleubry-yogourt-4182.jpg PT30M PT00M PT30M
Dressing: Mash Bleubry cheese in a bowl with a fork. Blend in vinegar, cream and yogurt. Blend in lemon juice, nutmeg, salt, pepper and chopped chives. Separate, wash and dry radicchio leaves. Place in a salad bowl with mushrooms, season with salt and pepper. Pour dressing over salad and toss gently. Place on 4 plates, cut chives into 1 cm (1/2") lengths and sprinkle over salad. Serve immediately.
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2 heads radicchio 227 g white mushrooms, sliced Salt and freshly ground pepper 1 bunch fresh chives freshly grated nutmeg to taste Salt and freshly ground pepper 1/2 Tbsp. (15 mL) fresh chives, chopped
Radicchio, Mushroom and Chive Salad with Bleubry Cheese and Yogurt Dressing

Radicchio, Mushroom and Chive Salad with Bleubry Cheese and Yogurt Dressing

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4
servings
0:30
Preparation
0:00
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    heads radicchio
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    ORGANIC STRAWBERRIES 454 g, ATTITUDE SALADS 142 g OR THE LITTLE POTATO COMPANY CREAMER POTATO KITS 454 g

    ORGANIC STRAWBERRIES 454 g, ATTITUDE SALADS 142 g OR THE LITTLE POTATO COMPANY CREAMER POTATO KITS 454 g

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  • 227 g
    white mushrooms, sliced
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  • Salt and freshly ground pepper
  • 1
    bunch fresh chives
  • Dressing:


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  • 2 oz
    (60 g)
    Canadian Bleubry cheese
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    BABYBEL OR THE LAUGHING COW CHEESE

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    240 - 400 g, SELECTED VARIETIES


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    DELI CUT, 2.20/100 g


  • 1 Tbsp.
    (15 mL)
    white wine vinegar
  • 3 Tbsp.
    (45 mL)
    cream (35%)
  • 3 Tbsp.
    (45 mL)
    plain yogurt
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    DANONE ACTIVIA 8 X 100 G, 650 G, OÏKOS GREEK YOGOURT 4 X 95 G - 100 G OR DANINO DRINKABLE YOGOURT 8 X 93 ML

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  • juice of half a lemon
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  • freshly grated nutmeg to taste

  • Salt and freshly ground pepper
  • 1/2 Tbsp.
    (15 mL)
    fresh chives, chopped
Imprimer ma sélection

Preparation

Dressing:

Mash Bleubry cheese in a bowl with a fork.

Blend in vinegar, cream and yogurt. Blend in lemon juice, nutmeg, salt, pepper and chopped chives.

Separate, wash and dry radicchio leaves. Place in a salad bowl with mushrooms, season with salt and pepper.

Pour dressing over salad and toss gently.

Place on 4 plates, cut chives into 1 cm (1/2") lengths and sprinkle over salad. Serve immediately.

Source : Metro

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