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  • Cauliflower, shrimp and ginger salad
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    By Tina Nordström

    Cauliflower, shrimp and ginger salad

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    Servings: 4

    PREPARATION:

     
    • 1

      Divide the cauliflower into small bouquets.

    • 2

      Mix it with the shrimp, spinach, red onion, olive oil and vinegar.

    • 3

      Season with the ginger, salt and pepper.

    • 4

      Cut the bread into slices and lay them on a baking dish.

    • 5

      Drizzle the olive oil over the slices and salt to taste.

    • 6

      Toast in the oven at 400 degrees F (200C) until they become golden brown — about five to seven minutes.

    • 7

      Serve with the salad.

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  • Servings: 4

    PREPARATION:

     
    • 1

      Divide the cauliflower into small bouquets.

    • 2

      Mix it with the shrimp, spinach, red onion, olive oil and vinegar.

    • 3

      Season with the ginger, salt and pepper.

    • 4

      Cut the bread into slices and lay them on a baking dish.

    • 5

      Drizzle the olive oil over the slices and salt to taste.

    • 6

      Toast in the oven at 400 degrees F (200C) until they become golden brown — about five to seven minutes.

    • 7

      Serve with the salad.

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