Description
I represent to your attention my original salad. Taste - "no tale to tell, nor pen to describe." The taste can only be lived. Connection specific taste wild rice with vegetables and berries and with the appropriate dressing gives the salad a unique taste. Per serving: Protein - 32,37 g; Carbohydrates - 35,73 g; Fats - of 18.06 g; Caloric value - kcal 434,44.
Ingredients
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Wild rice
60 g
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Chicken breast
200 g
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Green olives
25 g
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Black olives
25 g
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Red onion
50 g
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Green onions
10 g
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Cherry tomatoes
150 g
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Raspberry
50 g
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Blueberries
40 g
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Lettuce
120 g
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Olive oil
20 g
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Lemon juice
30 g
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Mustard
10 g
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Spices
-
Salt
2 g
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Feta
30 g
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Flowers
40 g
Cooking
Our main ingredient: Wild rice AQUATICA from Mistral. Several types of rice from Mistral gave me friends (3 of a kind), but he they were stored in hermetic packaging for products and packaging. I asked friends Cook and they specially made for me and sent me photos. So, the first photo is not mine, but it was made special for me and have never before been published. Cook the rice for about 60 minutes; boil in advance and cover to cool to room temperature.
Half a chicken breast and cut into medium size pieces.
Mix with the marinade. The marinade: pepper, chili powder, Basil, oregano, salt, olive oil.
Weighed and prepared ingredients. The meat in the marinade, put half an hour in the fridge and start cutting ingredients.
Cut four of the lettuce and put on plate. The stems from the leaves, not to throw (go to main dish)
Cut the remaining two leaves of lettuce and ponytails.
Black olives cut into slices, green in half.
The cherry tomatoes cut in half.
Finely chop the green onions.
Slice the half red onion.
All put in a deep bowl, add the whole blueberries and stir gently.
Finely chop the alfalfa sprouts.
Mix with salad dressing. Seasoning: pepper white, half red onion, chopped in the blender, salt, mustard, olive oil, lemon juice.
The salad add the cooked wild rice. Stir and set aside.
Take out the meat and protussive about 5-7 minutes.
Put the lettuce and meat on a plate, decorate with feta and raspberries. Here are our two romantic portions. BON APPETIT
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