Light Salad with Liver Recipe
At the same time, everything is simple not only in use, but also in preparation. 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. Prepare an omelet. I made a couple.
  4. 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.
  5. 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.
  6. We fill our salad.
  7. Ready!
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