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Tongue and pineapple salad

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919
Kitchen European
Calorie content 122.2 kcal
Portions 4 port.
Cooking time 35 minutes
Proteins * 7.4 gr.
Fats * 8.9 gr.
Carbohydrates* 9.1 gr.
* per 100 gr. product
Tongue and pineapple salad
Content

If you want to cook a salad with tongue and pineapple, I advise you not to be lazy and cook the tongue in advance, for example, in the evening. Pork tongue takes a long time to cook. But the salad is definitely worth it. Your guests will be simply stunned by the bright, juicy and unusual salad.

Ingredients

Cooking process

step 1 out of 11
Prepare all the ingredients you need for the salad. If you do not have a pre-prepared tongue, the first step is to put cold water in a saucepan, put your tongue out, bring to a boil. Remove the foam with a slotted spoon and cook for two hours over low heat. Transfer the hot tongue to ice water. My tongue is cooked in advance.
step 2 out of 11
Clear your tongue.
step 3 out of 11
Cut into thin strips.
step 4 out of 11
Cut the hard cheese in the same way and size as the finished tongue or grate it on a coarse grater.
step 5 out of 11
Choose red or green bell peppers for contrast. Wash the pepper, cut in half, remove the core, cut into small cubes or strips.
step 6 out of 11
Place the chopped ingredients in a deep salad bowl. Peel and press the garlic into a salad.
step 7 out of 11
Drain the syrup from the canned pineapple. Cut pineapple pieces to about the same size as the rest of the food.
step 8 out of 11
Peel pomegranate seeds from films.
step 9 out of 11
Place pineapple pieces and pomegranate seeds in a salad bowl. Season to taste. Stir the salad.
step 10 out of 11
Season the salad with natural yogurt or low-fat sour cream, mix thoroughly and leave to infuse for 20 minutes.
step 11 out of 11
Serve the salad in portions or on a shared platter.

Bon Appetit!

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