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A refreshing salad with mizuna and broccoli, perfect for lunch.
Ingredients
1 el canola oil
200 g Broccoli
100 g Mizuna
naar smaak salt
Instructions
1. Boil the broccoli in salted water for 3-4 minutes and let it cool. 2. In a bowl, combine the cooked broccoli with finely chopped mizuna. 3. Add canola oil and a pinch of salt, and mix well. 4. Serve cold.