Description
A simple recipe for a delicious salad that can be prepared in a festive table, and for lunch and dinner.
Ingredients
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Pickled cucumber
4 piece
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Chicken liver
300 g
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Onion
2 piece
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Carrots
1 piece
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Corn
1 can
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Mayonnaise
4 Tbsp
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Vegetable oil
1 Tbsp
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Salt
-
Black pepper
Cooking
To prepare the salad I took crunchy pickles of TM "6 acres." Cucumbers cut into thin strips.
Carrots grate on the Korean grater. Onion cut into half rings. On a heated pan with vegetable oil put chopped onions and grated carrots.
Vegetables fry until soft onions and carrots.
Chicken liver stew in a separate pan, adding a little water until tender. The liver then cool and cut into strips.
Open the can of corn, drained all the fluid, pour in a bowl, add pickled crisp cucumbers TM "6 acres" chicken liver and roasted carrots with onions, dressed with mayonnaise, sprinkle with salt and pepper to taste and mix well.
The salad is ready. Bon appetit!
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