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Cooking

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Panzanella Salad with Croutons

·
4 servings

  1. Prepare the salad

    Hard-boil the eggs, peel them and cut into quarters. Chop the vegetables into medium-sized pieces and mix with the olives and a dressing made from olive oil, lemon juice and seasoning.

  2. Serve

    Top each portion with a quartered egg and some tuna. Serve tossed with crumbled crispbread.

  3. You're done!

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