Salad of grilled meat with mustard dressing

450 g poultry meat (breast), grilled

12-16 pcs. cherry tomatoes

12-16 pcs. small mushrooms

1 small head of red onion

1 medium sweet red pepper pod

0.5 glass parsley

0.5 glass mustard dressing (recipe below)

4 glass mixed salad greens

ground black pepper if desired

Dressing:

1/3 glass white wine vinegar

1.5 h. l. finished Dijon mustard

1 clove of garlic

0.5 h. l. sugar

2/3 glass olive oil for salad

salt, pepper

With a sharp knife cut chicken, grilled, across the grain into pieces about the size of 3-4 cm, and 0.5 cm thick. In a large salad bowl, combine the meat, cut in half the tomatoes, cooked mushrooms, onions, sliced into thin rings, strips of peeled sweet pepper and parsley. Season the salad dressing mix.

Put on a la carte dishes around a glass salad greens, top with salad of meat. Top can sprinkle with pepper.

Preparation dressing:

Vinegar, mustard, minced garlic, sugar, salt and pepper in a small bowl combine. Whisking, slowly pour in the olive oil mixture. Filling is ready as soon as the mass becomes homogeneous, well-mixed. Keep the dressing in a sealed plastic or glass containers in the refrigerator. Thus dressing can be stored up to a month.

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