Sponsored – On to spring and save for a garden full of cheerful plants!

While you choose from the tastiest spring recipes and groceries at PLUS, you save for colorful garden plants at the same time.

Quick spring styling without green fingers

Have you already purchased your spring groceries? Tip: do this at PLUS because then you automatically save for three different Garden Growers. A fragrant lavender, cheerful Pigeon herb or sunny Beach powder. These plants fit together very nicely, last all seasons and are very easy to maintain. You plant them in the garden or in a nice pot on the balcony. This way you can enjoy a cheerful garden or terrace full of greenery for years to come, even if you don’t have a green thumb, and you can make your garden or balcony cheerful in no time at all spring proof.

Can it be even easier

You get a stamp for every 10 euros spent on groceries. You get the first three stamps for free on your savings card. Order your groceries easily with the PLUS app or on plus.nl and have them delivered to your home. Saving is also just as easy via the app. And even better: you already get five stamps for free. Your savings card is full at 35 stamps. With an additional payment of 0.99 you will receive a voucher. That’s what you pick up Thursday May 11, Friday May 12 or Saturday May 13 your cheerful Garden Growers (worth 14.99) at your PLUS store. Just before Mother’s Day, so also nice as a cheerful surprise for your mother or grandmother. And the more you save, the happier it gets!

Let the spring come!

The Garden Growers savings campaign runs from Sunday, March 5, 2023 to Saturday, April 15, 2023.

Inspiration recipe: Carpaccio salad with fresh strawberries

After the winter months you can use some color again. Of course in your clothes, but on your plate. How about this sunny carpaccio salad with fresh sweet strawberries?

You need this

20 g almond shavings (Dr. Oetker)

200 g green asparagus tips

1 sachet of luxury lettuce arugula melange (75 g)

4 bowls of carpaccio Blonde d’Aquitaine

250g strawberries

2 tbsp balsamic vinegar

4 tbsp extra virgin olive oil

A glass bowl

This is how you make it:

1 Toast the slivered almonds in a dry frying pan over medium heat for about three minutes until golden brown. Let cool on a plate. Boil the asparagus tips in boiling water for two minutes and rinse under cold running water.

2 Divide the lettuce and asparagus tips over a dish and divide the carpaccio over it. Remove the tops from the fresh strawberries. Cut the strawberries into quarters lengthwise. Divide them over the dish.

3 Drizzle with the vinegar and olive oil and sprinkle with the almond flakes, pine nuts and Parmesan cheese from the carpaccio and freshly ground black pepper.

Tasty!

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