- Spinach - 200 Grams
- Chicken breasts - 2 pieces
- Red onion - 2 pieces (sliced)
- Mushrooms - 6 pieces
- Red pepper - 1 piece (cut into strips)
- Dried cranberries - - To taste
- Parmesan cheese - - To taste (grate on a coarse grater)
- Garlic - 3 Teeth (for refueling)
- Red pepper - 1 st. spoon (cut into cubes, for refueling)
- Red onions - 1 Art. spoon (cut into cubes, for refueling)
- Garlic Powder - 1/2 Teaspoon (for refueling)
- Dried parsley - 1/2 Teaspoons (for refueling)
- Honey - 1 Teaspoon (for refueling)
- Dijon mustard - 1/2 Teaspoons (for refueling)
- Rice or wine vinegar - 1.5 Art. spoons (for refueling)
- Olive oil - 3 items. spoons (for refueling)
- Black pepper (peas) - 1-3 Pieces (for refilling)
Ingredients. Wash and dry the spinach. Stir 1 tablespoon. red onions and 1 tbsp. of red pepper. Set aside. In a clean jar, with a tight-fitting lid, mix garlic powder, dried parsley, honey, mustard, rice (wine) vinegar and olive oil. Add a few black peppercorns and shake well. Add the diced red peppers and onions. Shake it again. Set aside. Grill chicken breasts, chopped onion, red pepper, mushrooms and raw garlic cloves. Peel and finely chop the garlic, add to the dressing and shake well. Roughly chop the chicken breasts, onions, peppers and mushrooms. Start to assemble the salad. From the beginning, lay the leaves of spinach, pour the dressing, and sprinkle lightly with Parmesan cheese. Then lay the mushrooms, red onion, pepper and chicken breast. Decorate the cranberry salad and sprinkle some more Parmesan. Bon appetit and good, you, rest on nature.
Servings: 4-6