Norwegian Romaine Salad Delight

Original, fresh, extremely tasty! Surprise your family! The Norwegian Roman salad is just a godsend for those who are tired of potatoes in salads. It turns out fresh, bright and juicy. For a variety of holiday table — one of the best options.
cook time: 1h
Owen Truitt
Norwegian Romaine Salad Delight

Nutrition Facts (per serving)

144
Calories
9g
Fat
10g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Rice 80 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 1 tbsp
Mayonnaise 3 tbsp
Dill 25 g
Lemons 0.5 pc
cucumbers 2 pc
Canned pink salmon (canned food jar) 245 g
Lettuce leaves 5 pc

Recipe instructions

Step 1

Step 1
How to make Norwegian salad? Prepare your ingredients. Take medium-sized vegetables. You will need juice from the lemon. Pre-boil the rice and cool; steamed rice is suitable for the salad. Prepare the salad dish. Lettuce leaves will be needed to serve the dish, so choose strong, fresh leaves. Carrots (peeled and grated on a coarse grater) must first be fried in oil for a few minutes until tender, then cool.

Step 2

Step 2
Peel the onion and cut into half rings. Place the onion in a bowl and add lemon juice and pepper to taste. Leave the onions to marinate for a few minutes. Wash the cucumbers and cut into strips. Wash the dill, dry and finely chop. Mix chopped cucumbers with chopped herbs.

Step 3

Step 3
Place washed and dried lettuce leaves on your chosen dish. The leaves should be laid out one at a time so that the salad can then be conveniently served along with the leaves. Mix boiled rice with mayonnaise and place in the first layer on lettuce leaves. If the rice was not salted during cooking, then it should be salted to taste.

Step 4

Step 4
Carefully open the jar of canned pink salmon, do not drain the liquid. Mash the fish and juice with a fork. Place the pink salmon in a second layer on top of the rice and spread with a small amount of mayonnaise.

Step 5

Step 5
Place the pickled onion in a third layer, first draining the lemon juice from it. Spread this layer with a small amount of mayonnaise.

Step 6

Step 6
Place the next layer of fried carrots, draining excess oil from them. Spread the carrot layer with a small amount of mayonnaise. You can also salt and pepper the carrots to taste.

Step 7

Step 7
Place the last layer of sliced cucumbers mixed with chopped dill. There is no need to salt the cucumbers; they will need to be salted right before serving so that they do not release juice.

Step 8

Step 8
Chill the salad in the refrigerator for at least one hour before serving. The salad can be served as a separate dish or as one of the appetizers for lunch or dinner. Serve the salad like a cake, dividing it into segments and placing it on a plate along with lettuce leaves. Bon appetite!

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