For salad dressing I use Turkey liver. Explain - why: hard to choose beef that was youngish and good-quality pork – when cooking gets tough, chicken – most often very small and "ragged". But, in principle, fit any of the above. If you have time, then the liver will thaw, and if not - then cook frozen. He did not shoot raw liver... I Think everyone knows what she looks like. So, liver wash, remove the unnecessary, unsightly and inedible. Boil in salted water until tender. If you cook pork or beef, it is better to cut the large plates to quickly and evenly cook.

While cooking the liver, cut the onion half-rings.

Of water, vinegar and sugar prepare the marinade. No need to boil, just mix!!! Fill the onion marinade and leave for at least 30 minutes. Several times during this time, onion can be mixed.

A small note about onions. Not suggest for marinating take the red onion as noticed that he had a thicker film between the layers, and pickled, it is stronger than separated. It turns ugly: onion separately, and the film hangs down separately... And red onion when marinating changes the color closer to the cut (the edges), and in the center is the native color.

Prepared the liver is cut into strips.

Mix the liver with pickled onions, salt to taste, add mayonnaise. Mayonnaise, I cook. You can lightly pepper.

All! The salad is ready. Put in a salad bowl and serve family and friends.