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Liver and Onion Salad

0
789
Kitchen European
Calorie content 79.9 kcal
Portions 1 port.
Cooking time 25 minutes
Proteins * 6.7 g
Fats * 4.5 gr.
Carbohydrates* 5 gr.
* per 100 gr. product
Liver and Onion Salad
Content

The liver and onion salad is very satisfying. Green peas in the composition, not only add nutritional value, but also visually dilute the color of the dish with cheerful greens. Such a salad can replace lunch or dinner, which is convenient if there is no time for cooking.

Ingredients

Cooking process

step 1 out of 6
We wash the chicken liver well in cold water, cut off the films and vessels. Heat vegetable oil in a frying pan (half of the specified norm) and fry the liver in it from all sides until fully cooked. At the end of frying, sprinkle with a little salt. Remove the liver from the pan and place it on a paper towel to absorb excess oil. Let the liver cool completely and cut it into small pieces. In order to reduce the calorie content of the finished salad, you can not fry, but boil the liver in salted water.
step 2 out of 6
Boil the eggs hard-boiled for 10-12 minutes. Cool the eggs completely in cold water, peel and cut into small cubes.
step 3 out of 6
Peel the onions and cut into thin semicircles. Heat a frying pan with the remaining vegetable oil on the stove and spread the chopped onion. Saute the onion at medium temperature until transparent and lightly browned. We take out the finished onion in a separate bowl and let it cool completely.
step 4 out of 6
Wash the green onion feathers, dry and cut into small pieces.
step 5 out of 6
Put pieces of liver, cubes of boiled eggs, cooled sautéed onion, chopped green onion feathers and green peas in a salad bowl.
step 6 out of 6
Add salt and black pepper to taste and mix all the ingredients. Since the liver and onions have been fried and soaked in oil, no separate dressing is required.

Bon Appetit!

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