Description
It's summer and I want more vitamins and colors! After this salad, I feel full, but not heavy, cheerfulness, lightness and surge of energy. I love light breakfasts, and often cook it myself this morning. For Breakfast it is possible to add scrambled eggs, and for dinner meat or poultry, for lunch - is served as snacks. It all depends on your taste and desires. The exact proportions of ingredients does not give. The composition of the salad can vary according to their own preferences.
Ingredients
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Cabbage
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Beets
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Carrots
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Cheese
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Lettuce
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Greens
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Vegetable oil
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Vinegar
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Sugar
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Salt
Cooking
Prepare ingredients: lettuce, cabbage, greens, rinse, shake off excess water, carrots and beets, wash and peel.
Shred cabbage, carrots and beets grate on a coarse grater or the grater for carrots in Korean (which is beautiful). Unfortunately this float I still have not got and tried to RUB it nicely on normal :) Add to the vegetables chopped greens. Take the one that you have. I decided to add some fresh rosemary for extra freshness :)
In a bowl with vegetables and herbs, add the vinegar, salt, sugar to taste and mix everything together with your hands a little rubbing to make the cabbage softer.
Processed cheese cut into cubes (not to small). In order to gently slice the cheese, do it on a wet Board and soaked in water with a sharp knife. I have a cheese with the taste of Tartar, but you can take your favorite. Lettuce tear hands large.
You can start assembling it :) the dish (or bowl) place a portion of lettuce on it - vegetables, then cheese cubes. Repeat layers, spreading the salad slide. I was able to divide all into 3 parts. We spread the salad layers, so as not to bruise the lettuce leaves and the cubes of cheese does not turned to mush (this cheese is soft).
That's all! You can "recharge" :D
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