20.05.2020
62
Recipe information
Cooking:
20 min.
Servings per container:
1
Complexity:
Easy
Calorie content:
80.02
Carbohydrates:
1.5
Fats:
3.89
Squirrels:
9.77
Water:
0.68

Ingredients

Title Value
1. Chicken liver 50 Column
2. Boiled potatoes 1 PC.
3. Boiled carrots 1 PC.
4. Pickles 30 Column
5. Bulb onions 1/2 PC.
6. Canned peas 2 art. l
7. Mayonnaise 1 art. l
8. Greenery taste

Cooking

1. Stage

Boil the liver until tender. Peel and cut the vegetables into cubes.

1. Stage. Boil the liver until tender. Peel and cut the vegetables into cubes.

2. Stage

To lay out the salad, you can use the ring to make layers or just mix everything. To begin, lay the potatoes on the bottom, then onions and brush a little with mayonnaise.

1. Stage. To lay out the salad, you can use the ring to make layers or just mix everything. To begin, lay the potatoes on the bottom, then onions and brush a little with mayonnaise.

3. Stage

Then comes the liver and carrots, grease again with mayonnaise.

1. Stage. Then comes the liver and carrots, grease again with mayonnaise.

4. Stage

After lay out the cucumbers and onions, grease with mayonnaise. Remove the ring and sprinkle with peas, garnish with greens and serve.

1. Stage. After lay out the cucumbers and onions, grease with mayonnaise. Remove the ring and sprinkle with peas, garnish with greens and serve.

5. Stage

Bon Appetit!!!

6. Stage

Hearty, tasty, juicy and bright liver salad with carrots and cucumber. To prepare such a salad is very simple and fast, in order to reduce the cooking time, boil the liver and vegetables in advance. This salad is perfect for any holiday table, if you like spicy, you can add a little chili pepper to the salad, as well as decorate on top. You can put peas as a layer somewhere in the middle, and decorate on top to your taste.