A fantastic mixed salad, full of goodness, with some slices of broiled chicken breasts and toasted rye bread. It can be eaten for lunch or dinner. Without the chicken, the salad can accompany just about any other dish. The quantities are approximate and they depend on the number of persons you have to feed and of course, your personal taste.
Ingredients ½ Lettuce (any kind you like, or an assortment of different kinds of lettuce) Grated white cabbage Grated red cabbage A bunch of beet greens chopped 1 turnip grated 2 radishes grated 2 – 3 large Celery ribs sliced 1 carrot grated 1 Cucumber cubed 1 tomato chopped 1 red pepper sliced 1 – 2 cups small pasta (rotini) boiled 1 cup white mushrooms sliced 2 Boiled eggs, cut into quarters or sliced 2 broiled sliced chicken breasts Toasted bread Vinegraitte (see recipe)
Wash and dry all the greens. Grate the cabbages, turnip, radishes and carrot. Tear the lettuces with your fingers in small pieces. You can peel the cucumber or just wash it and cube it or slice it. If you like raw mushrooms, by all means, slice them and add them in the salad. Otherwise you can sauté them lightly in a little oil, and add them to the salad when they have cooled down.
Boil the pasta al dente, drain when ready, cool and add to the salad as well. Boil the eggs, cool them in cold water, peel them and either quarter them or slice them. You can use them to decorate your salad.
Broil the chicken slices for a few minutes on each side. Sprinkle some salt on them, and lay them on the salad. Toast a few slices of bread to accompany the salad.
Drizzle the vinegraitte over the salad and serve.