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Asparagus Egg Salad with Dill Dressing -6 servings- 8 oz. asparagus, steamed and cut into 1-inch pieces 7 eggs, hard boiled & chopped 2 green onions, finely chopped 2 tbs. diced pimiento 1/4 c. mayo 1/4 tsp. dried dillweed 1 tsp. dijon mustard 1/2 tsp. lemon juice salt and pepper to taste 1 c. alfalfa sprouts 3 english muffins, toasted In a large bowl, combine the asparagus, hard boiled eggs, green onion, and pimiento. In a small bowl, stir together the mayo, dillweed, mustard, and lemon juice. Stir the dressing into the egg mix. Add salt and pepper to taste. Arrange alfalfa sprouts over the toasted english muffin halves. Spoon the egg mixture over the sprouts. By Jonathunder (Own work) [GFDL 1.2 (http://www.gnu.org/licenses/old-licenses/fdl-1.2.html)], via Wikimedia Commons
Ninja express chop recipes. I think they would work with the Ninja kitchen system too
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Ninja cooking system I made this and I love it. I have made it twice.
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I entered to win a Ninja Cooking System over at LookWhatMomFound..and Dad too! )
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