| Cook Time | 40 minutes |
| Servings |
Ingredients
- 300 gram Beef liver
- 350 gram Corn (canned)
- 2 pieces Egg
- 3 tablespoons Yogurt
- 1 teaspoon Mustard
- 1 pinch Salt
- 1 pinch Black pepper
- 1 tablespoon olive oil
Ingredients
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Instructions
- We clean the liver from the films.
- Boil it for a couple. You can, of course, and boil it or fry, but it will not be so "dietary".
- Make an omelette. I've done a couple.
- Drain the excess liquid from the corn. Cut the liver and omelet (as you like). Put in a container, liver, eggs and corn. If desired, the salad can also add sterilized mushrooms. Believe me, it will be delicious.
- Now let's make a dressing for our salad. Recently, very often I fill it with salads. It is light and tastes somewhat vaguely reminiscent of mayonnaise. In a separate container mix yogurt, mustard, olive/vegetable oil, salt and pepper. If you have dry garlic, feel free to send it there too! Stir thoroughly. If the yogurt is too liquid, you can "weigh" it for a couple of hours, then it will become thicker and, accordingly, it will affect the consistency of our filling.
- Dressing our salad.
- Ready!
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