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Print Recipe
Chicken Liver and Vegetable Salad Recipe
Green salad with chicken liver, green beans, tomatoes and lettuce seasoned with creamy salad sauce - an appetizer or a light lunch or dinner, especially in hot weather!
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Washed, dried chicken liver with salt and pepper.
    Washed, dried chicken liver with salt and pepper.
  2. Fry in a well-heated frying pan in vegetable oil until tender ( without drying out); set aside to cool.
    Fry in a well-heated frying pan in vegetable oil until tender ( without drying out);
set aside to cool.
  3. At the same time, boil the beans in boiling salted water (about 7-10 minutes); set aside to cool.
    At the same time, boil the beans in boiling salted water (about 7-10 minutes); set
aside to cool.
  4. Salad pepper cut into strips; tomatoes-in 2 parts; chop the parsley.
    Salad pepper cut into strips;
tomatoes-in 2 parts;
chop the parsley.
  5. Washed, dried lettuce leaves are crushed by hand, spread on a dish; on top of the liver,
    Washed, dried lettuce leaves are crushed by hand, spread on a dish; on top of the liver,
  6. And vegetables with parsley.
    And vegetables with parsley.
  7. The salad is seasoned with sauce.
    The salad is seasoned with sauce.

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