Salad for BrunchWhat a salad! It has just about everything and can accompany any meal. However, if you  serve it with baked or broiled chicken wings, broiled slices of chicken breasts and perhaps some meatballs, broiled zucchini and toasted multigrain bread you have a wonderful brunch or lunch! The quantities depend on how many people you expect to gather round the table!

 

 

 

Ingredients

Lettuce (romaine, iceberg, red leaf and/or green leaf lettuce or any other lettuce you like or better still a combination of 2 or three different lettuces)
Frisée (chicory)
1 – 2 celery stalks (with the thick, succulent stalks)
Chinese cabbage
Red cabbage
White cabbage
2 carrots grated
2 turnips grated
2 radishes grated
1 cup rotini boiled al dente
Broiled chicken breast
Baked chicken wings
Meatballs (see recipe http://cookinginplaingreek.com/meat-balls/)
Broiled zucchini

Directions

Wash and thoroughly dry the greens. A salad spinner is perfect for this job. Cut the lettuce leaves into small pieces with your hands. Grate the cabbages, carrots, radishes and turnips. Slice the celery stalks.  Place everything in a large bowl and mix together with the rotini and the vinaigrette of your liking.

Pile the salad in the centre of a large platter and decorate around with the chicken wings, chicken breast, meat balls and broiled zucchini.