Salad Norwegian Novel

Delicious salad with an original name and taste. This salad is just a godsend for those who are tired of potatoes in salads. The salad turns out fresh, bright and juicy. For a variety of festive table - one of the best options.

Anna

Recipe author

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Composition / ingredients

servings:

Rice

Canned pink salmon (canned food bank)

245

Cucumbers

Onion

Carrots

Dill

Lettuce leaves

Lemons

0.5

Mayonnaise

Salt

to taste

Vegetable oil

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 7 g

Fats 35 % 9 g

Carbohydrates 38 % 10 g

142 kcal

GI: 30 / 70 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the specified ingredients. Medium-sized vegetables. You will need juice from the lemon. Pre-boil and cool the rice, steamed rice is suitable for salad. Canned pink salmon in oil. Prepare a salad dish. Lettuce leaves will be needed to serve the dish, so you should choose strong fresh leaves. Carrots (peeled and grated on a coarse grater) will need to be fried in oil for a few minutes until ready, then cool.
Step 2:
Peel the onion, cut into half rings. Put it in a bowl and pour lemon juice, pepper. Leave the onion to marinate for a few minutes. Wash cucumbers and cut into strips. Mix the sliced cucumbers with the chopped dill greens.
Step 3:
Put the washed and dried lettuce leaves on the selected dish. The leaves should be laid out one by one, so that the salad can then be conveniently served together with the leaves. Mix boiled rice with mayonnaise and put the first layer on lettuce leaves. If the rice is not salted during cooking, then to taste, it should be salted.
Step 4:
Open the jar with canned pink salmon carefully, do not drain the liquid. Mash the fish with a fork along with the juice. Put the pink salmon in the second layer on top of the rice, smear this layer with a small amount of mayonnaise.
Step 5:
Put the pickled onion in the third layer in the salad, drain the juice. Smear this layer with a small amount of mayonnaise.
Step 6:
Put the fried carrots in the next layer, draining the excess oil from it. Smear the layer with carrots with a small amount of mayonnaise. Also, carrots can be salted and peppered to taste.
Step 7:
Put the last layer of sliced cucumbers mixed with chopped dill greens. It is not necessary to salt cucumbers, they will need to be salted right before serving so that they do not give juice.
Step 8:
Before serving, the salad should be cooled for at least one hour in the refrigerator. Salad can be served as an independent dish or as one of the snacks for lunch or dinner. Serve the salad as a cake, dividing it into segments and putting it on a plate along with lettuce leaves.