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 Salad with Chicken Liver and Fruit Recipe
A very delicate, refreshing and original salad. Having made a completely simple manipulation, with simple ingredients, we will get a very refined salad, with which spring will sparkle with new shades.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Boil chicken liver in boiling water for no more than 12-15 minutes. It will become light, soft and beautiful.
    Boil chicken liver in boiling water for no more than 12-15 minutes. It will become light, soft and beautiful.
  2. Cut the pineapple and orange into small pieces. I use fresh pineapple, if you cook it with canned, then squeeze it well.
    Cut the pineapple and orange into small pieces. I use fresh pineapple, if you cook it with canned, then squeeze it well.
  3. Onion, preferably red, cut into thin half rings. Mix with pineapple and orange. The basis for the salad.
    Onion, preferably red, cut into thin half rings. Mix with pineapple and orange. The basis for the salad.
  4. For dressing, mix olive oil, vinegar and mustard, a little salt and ground pepper to taste.
    For dressing, mix olive oil, vinegar and mustard, a little salt and ground pepper to taste.
  5. Of course, you can just mix everything with chopped liver and serve, but I really like to serve this salad in portions, now I'll show you how it's done.
    Of course, you can just mix everything with chopped liver and serve, but I really like to serve this salad in portions, now I'll show you how it's done.
  6. Put the base (fruit, onion) on a plate, and the liver on top, cut it lengthwise into strips, and pour the dressing before serving, serve the remaining dressing to the table on a saucer.
    Put the base (fruit, onion) on a plate, and the liver on top, cut it lengthwise into strips, and pour the dressing before serving, serve the remaining dressing to the table on a saucer.
  7. Ready!
    Ready!
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