Light Salad with Liver Recipe
Light and nutritious, are you surprised? With all this, it is easy not only to use, but also to cook. All ingredients are available and are often in our refrigerator. This salad can be eaten for dinner without a twinge of conscience.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. We clean the liver from the films.
  2. boil it for a couple. You can, of course, boil it or fry it, but it will not be so “dietary”.
  3. We’re making an egg omelet.
  4. Drain the excess liquid from the corn. Slice the liver and omelet (as you like). Put the liver, omelet and corn in one container. If desired, sterilized mushrooms can also be added to the salad. Believe me, it will be very tasty.
  5. Now let’s prepare the dressing for our salad. I’ve been filling salads with it a lot lately. It is light and tastes vaguely like mayonnaise. In a separate container, mix yogurt, mustard, olive / vegetable oil, salt and pepper. If there is dry garlic, feel free to send it there too! Mix thoroughly. If the yogurt turned out to be too liquid, you can “weigh” it for a couple of hours, then it will become thicker and, accordingly, this will affect the consistency of our dressing.
  6. We fill our salad.
  7. Ready.
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