Description
Decided to experiment and was very pleased with the result, well, I liked the salad, delicate, pleasant to the taste, and everything else useful. The liver, as it is impossible by the way, combined with the grapes and pomegranate added boiled beets and carrots, dressed with melted cream cheese with garlic, this sweet and spicy dressing. All together tasty, healthy and boldly goes on the holiday table.
Ingredients
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Chicken liver
300 g
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Beets
3 piece
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Carrots
3 piece
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Onion
1 piece
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Grapes
150 g
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Garnet
0.5 piece
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Cheese
200 g
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Garlic
3 tooth
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Mustard
0.5 tsp
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Salt
Cooking
Onions cut into half rings and fry in butter until soft.
Add the chicken livers, which pre-wash, dry and chop. Season with salt and pepper and bring to readiness of a liver, fried in the fire, little more than the average literally about 6-8 minutes, until slightly Golden brown and the inside should be pink, not bleeding, namely, pale pink, so ready.
Liver to cool and chop finely together with onion.
Grapes cut in half, kostochki to remove, if any.
Beet and carrot peel and grate on a coarse grater. Vegetables a little salt. Cheese mixed with squeezed garlic and mustard.
Here's a take cheese, light, taste, and fat content in half. Grated carrots mixed with 1/3 filling. The second part to mix with beets. The salad was done in miniature bowls, then turned, immediately put on a dish in layers as you are accustomed to.
On the bottom place a layer of beets.
Beets carrots.
For carrots to put sliced grapes. Of grapes liver. The liver also can be mixed with cheese sauce, or with mayonnaise, but I'm good and delicious.
Let the salad stand a few hours in the refrigerator, then flip on a plate. On top lay a layer of garnet grains.
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