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Norwegian Roman salad

"Norwegian Romance" Salad

A tasty salad with an original name and flavor. This salad is a real find for anyone tired of potatoes in their salads. It comes out fresh, bright, and juicy — one of the best options for adding variety to a holiday table.

Anna

Recipe author

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Composition / ingredients

Servings:

Rice

Canned pink salmon (one can)

245

Cucumbers

Onion

Carrots

Dill

Lettuce leaves

Lemons

0.5

Mayonnaise

Salt

Vegetable oil

Ground black pepper

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

Cooking method

Step 1:

Gather the listed ingredients. Use medium-sized vegetables. You'll need juice from the lemon. Boil and cool the rice ahead of time; parboiled rice works well for this salad. Use pink salmon canned in oil. Get a serving dish ready. The lettuce leaves are for serving the dish, so pick sturdy, fresh leaves. The carrot (peeled and grated on a coarse grater) needs to be fried in oil for a few minutes — not all the way done — then cooled.
Step 2:

Peel the onion and cut it into half-rings. Put it in a bowl, pour lemon juice over it, and add pepper. Leave the onion to marinate for a few minutes. Wash the cucumbers and cut them into matchsticks. Mix the cut cucumbers with the chopped dill.
Step 3:

Lay the washed and dried lettuce leaves on your chosen dish. Place them one at a time, so the salad is easy to serve along with the leaves later. Mix the cooked rice with mayonnaise and spread it as the first layer over the lettuce. If the rice wasn't salted during cooking, salt it to taste.
Step 4:

Carefully open the can of pink salmon without draining off the liquid. Mash the fish with a fork, juices and all. Spread the salmon as the second layer over the rice, and coat this layer with a little mayonnaise.
Step 5:

For the third layer, add the marinated onion, draining off the juice. Coat this layer with a little mayonnaise.
Step 6:

Add the fried carrot as the next layer, draining off the excess oil. Coat the carrot layer with a little mayonnaise. You can also salt and pepper the carrot to taste.
Step 7:

For the last layer, add the cucumber matchsticks mixed with the chopped dill. Don't salt the cucumbers — salt them right before serving, so they don't release their juice.
Step 8:

Before serving, chill the salad for at least one hour in the fridge. You can serve the salad on its own or as one of the appetizers for lunch or dinner. Serve it like a cake, cutting it into wedges and arranging them on a plate along with the lettuce leaves.