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La Salade Cote Cap Verte ( Chopped Egg Salad)

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“The influence of French food in Senegal is unmistakable, yet Senegalese food has a quality of its own, with dishes from many other parts of the world and other parts of Africa incorporated into the cuisine. This Senegalese dish may be used either as an appetizer or as a salad. Posted for ZWT 2006”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Arrange greens in mounds on 6- to 7-inch salad plates.
  2. Sprinkle eggs heavily over the mound of greens.
  3. Combine dressing ingredients in a jar& shake thoroughly.
  4. Serve dressing separately.

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