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Print Recipe
Liver Salad with Spicy Sauce Recipe
The most common salad of chicken liver and vegetables can play with a different taste if you add a spicy sauce to it. The salad is delicious and low-calorie.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Pre-fry the chicken liver. My liver, remove the veins, dry with a paper towel. In a hot frying pan, pour vegetable oil, put the liver, fry on high heat on both sides until browned, put salt, a mixture of peppers and on medium heat bring to readiness under a closed lid for 10 minutes. We check the readiness with a toothpick, not blood should be released, but a clear liquid. The finished liver is allowed to cool completely.
    Pre-fry the chicken liver.
My liver, remove the veins, dry with a paper towel. In a hot frying pan, pour vegetable oil, put the liver, fry on high heat on both sides until browned, put salt, a mixture of peppers and on medium heat bring to readiness under a closed lid for 10 minutes. We check the readiness with a toothpick, not blood should be released, but a clear liquid. The finished liver is allowed to cool completely.
  2. Peking cabbage cut into thin strips.
    Peking cabbage cut into thin strips.
  3. Cut tomatoes and bell peppers into small pieces (strips or segments).
    Cut tomatoes and bell peppers into small pieces (strips or segments).
  4. The cooled liver is cut into small pieces, put in a salad. Add chopped dill.
    The cooled liver is cut into small pieces, put in a salad. Add chopped dill.
  5. We prepare the sauce-dressing. Mix yogurt without additives, mustard with grains, soy sauce and ketchup. My ketchup is spicy, which also makes a difference.
    We prepare the sauce-dressing. Mix yogurt without additives, mustard with grains, soy sauce and ketchup. My ketchup is spicy, which also makes a difference.
  6. Pour the sauce over the salad.
    Pour the sauce over the salad.

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