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
Instructions
- We clean the liver from the films.
- Boil it for a couple. You can, of course, boil it or fry it, but it will not be so "dietary".
- Prepare an omelet. I made a couple.
- Drain the excess liquid from the corn. Slice the liver and omelet (as you like). Put the liver, eggs and corn in a container. If desired, sterilized mushrooms can also be added to the salad. Believe me, it will be amazing.
- Now let's prepare the dressing for our salad. I've been filling salads with it very often lately. It is light and tastes somewhat vaguely like 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! Mix thoroughly. If the yogurt is 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 filling.
- We fill our salad.
- Ready!