Today we have in our recipes an everyday product with which you can prepare original salads - liver.

A simple recipe

This is a simple but tasty and healthy salad. Its preparation will not take long.

How to make a liver salad with carrots:

1. Preparation of ingredients: rinse the liver, peel the carrots, chop into strips, cut the onion into thin half rings, remove the seeds from the pepper pod and chop into rings;
2. Heat the oil in a skillet, lay out the chopped liver, fry it for two minutes on all sides;
3. Send prepared vegetables to the pan, season to taste. Fry with constant stirring, 4 minutes is enough. Remove from stove, cool slightly. Serve the salad warm on the table.

Liver salad with onions, carrots and pickles

To make it perfect, it is better to put not just onions and carrots in the salad, but lightly hold them in the marinade to make the onions less "evil" and the taste of the carrots more piquant.

To prepare the dish you will need:

• 200 g of high-quality chicken liver;
• 1 bunch of lettuce
• 2 firm tomatoes + 2 pickles;
• 1 medium carrot
• medium-sized red onion;
• 60 ml red wine vinegar;
• 40 ml of refined olive oil.

The cooking time will be: 20 minutes. Per 100 g: 230 kcal.

How to cook tasty and fast:

1. Start with an onion. Cut it into half rings, they should be thin;
2. Chop the carrots into strips or grate on a coarse grater;
3. In a bowl, mix the onion half rings, carrots, season with salt and 30 ml of vinegar. Remember well with your hands, then add a little boiling water;
4. Wash lettuce leaves, dry and tear into small pieces;
5. Cut the tomatoes into half rings, chop the pickled cucumbers into slices;
6. Divide the liver into 3-4 parts, put it in a pan with heated oil and quickly fry. Enough 5 minutes. Add salt and pepper during cooking;
7. Mix the cooled liver with onions and carrots;
8. Put the lettuce leaves on a flat dish, the liver with vegetables on top, season with a mixture of olive oil and wine vinegar. Arrange slices of pickled cucumber around the edges of the dish.

Chicken liver and Korean carrot salad

This dish looks beautiful and appetizing, so it may well take a place on the festive table.

For the salad, you will need the following ingredients:

• 150 g ready-made Korean carrots;
• 60 ml extra virgin olive oil;
• leaf lettuce - 1 head of cabbage;
• 0.3 kg of chilled chicken liver;
• small head of white onion;
• for juice 1 lemon fruit;
• a handful of pine nuts;

Time required for cooking: 30 min. The calorie content of the dish is: 215 kcal.

How to cook:

Step 1. Rinse the liver, cut into 2 parts, pat dry on a towel.

Step 2. Put the liver on the foil, slightly bend the edges of the foil upwards, place in the preheated oven on the wire rack. The temperature should not exceed 220 degrees. Cook until crusty, cooking time approx. 10 minutes.

Step 3. When you take the liver out of the oven, collect the edges of the foil and let it stand while you work with the other ingredients.

Step 4. Line the bottom of a flat dish with dry lettuce leaves. Cut the Korean carrots into 3 cm pieces, spread on the leaves.

Step 5. Chop the white onion very thinly into rings, dry the nuts in a dry frying pan.

Step 6. For dressing, mix oil with 20 ml of lemon juice, add salt and black pepper.

Step 7. Place the liver on top of the Korean carrots, sprinkle with onion rings, nuts, season with the dressing and place on the table.

Salad with beef liver, peas and carrots

And if the chicken liver has become boring to you, then prepare the veal liver salad. According to the recipe, it is seasoned with mayonnaise, but if you do not want to overload its taste, season it with sour cream.

Required set of products:

• 0.5 kg of veal liver;
• 3 eggs;
• regular onions;
• 1 fresh carrot;
• 2 cucumbers (pickled);
• olive mayonnaise or sour cream - 150 g;
• refined oil - 45 ml;
• green peas to taste.

Time required for preparation: 45 min. 100 g serving contains: 248 kcal.

How to make beef liver salad:

Kitchen secrets

1. Rinse the chicken liver well, pat dry with paper towels. Fry for 5 minutes until fully cooked, do not overcook, inside it should remain a little pinkish;
2. For the salad, the beef liver must be washed, cleaned from films, and the bile ducts must be removed;
3. The liver in the salad will be juicier if it is rolled in flour before frying;
4. When pickling onions in vinegar, you have to knead them with your hands. Although the vinegar rinses off well, many people hate the smell from their hands. To prevent this from happening, first mash the chopped onion with salt, and then add the vinegar.

We looked at simple recipes that, if desired, everyone can do just fine. Bon Appetit!

1. Let's start preparing the salad, as a result we will get a wonderful holiday salad. Wash the beef liver well, cut off all excess, fat, films. Soak it in milk first. Beef liver itself is slightly harsh. Milk will soften it. Then boil the liver and cool. Cut the cooled liver into strips.
2. Remove the husk from the onion and rinse it. Let's cut the lx with middle rings. In a preheated skillet, fry the onion until golden brown. Put the onion rings to cool.
3. We will wash the potatoes, carrots, beets well from pollution. Put the vegetables in a saucepan and cover with water. Will boil, beets are cooked a little longer than potatoes and carrots. It is better to put the vegetables in advance to cook. Cool and peel the finished vegetables. Then separately rub the potatoes and carrots. beets on a coarse grater.
4. Boil chicken eggs, after boiling water it is enough for them to boil for about 10 minutes. It is better not to overcook, so that the yolk is of a beautiful color. Let the eggs cool in cold water and remove the shells. Then rub the eggs on a coarse grater.
5. Chop the greens finely.
6. Pass the garlic through the garlic and add to the mayonnaise. Mix well. We can also add pepper or other spices to our taste.
7. We have done all the preparatory steps, we can proceed to the main stage. Take a dish, preferably one with a flat bottom. This will make it more comfortable to lay out the layers of lettuce. Place the beef liver on the bottom. Salt and pepper it well, grease it with mayonnaise. The next layer will be potatoes. We spread the carrots third. After carrots, beets. The fifth layer is fried onion rings. Grease each layer well with mayonnaise to make the salad juicy.
8. Sprinkle the top with grated eggs. We will also decorate with greenery. Here we have a wonderful winter salad. Instead of mayonnaise, we can use sour cream. If you want the salad to be less greasy, do not fry the onion, but marinate it. So it will be more dietary. Such a salad is also laid out in two layers, so it is taller and more satisfying. Place the salad in the refrigerator before placing it on the table. This is especially necessary if you put each layer twice. Save the recipe for yourself and experiment in your kitchen.

Liver and carrot salad a very simple and affordable dish that can be prepared both for a family dinner and for a festive table. You can include the simplest products in the recipe and the dish will turn out to be not only tasty, but also healthy.

You can prepare a salad from chicken, beef liver, as well as from cod or pollock liver. We will provide you with several simple recipes for making liver salad with carrots, and you can choose the most delicious and healthy one for yourself. Although, all the recipes are original and tried. Try it too, you will not regret it.

Liver salad with carrots and corn

Required Ingredients:

• chicken liver - 400 g;
• carrots - 1 pc.;
• canned corn - 1 can;
• onions - 1 pc.;
• egg - 3 pcs.;
• fresh herbs - 1 bunch;
• vegetable oil - 50 ml;
• mayonnaise - 150 g;
• salt to taste.

Cooking process:

1. First, prepare your ingredients. Peel the onions, rinse and cut into small cubes. Pour some vegetable oil into the pan and fry the onion until tender. Next, peel the carrots, rinse and grate. Add the carrots to the onion in the skillet and simmer for another five minutes.
2. Chicken liver must be thoroughly washed and cut into pieces. Add the liver to the cooked vegetables in the pan and fry until cooked through. Finally, season with salt and add spices if desired.
3. Cool the prepared liver with vegetables and transfer to a deep glass salad bowl. Boil eggs, peel and cut into medium squares. Add to liver. Open the corn, drain and place in a salad bowl.
4. Season the salad with mayonnaise and taste, add salt. Chop the greens and add to the liver salad. Stir, shape, and serve the Carrot and Corn Liver Salad. Read more:

Delicate liver salad with carrots

Required Ingredients:

• cod liver - 200 g;
• carrots - 1 pc.;
• cheese - 100 g;
• eggs - 2 pcs.;
• onions - 1 pc.;
• mayonnaise - 150 g;
• salt to taste.

Cooking process:

1. Let's prepare the ingredients. Open the liver jar, drain the liquid and mash the liver with a fork. Boil the eggs, cool by dipping in cold water, peel and grind. Onions and carrots, peel and dice the onions and grate the carrots. Also grate hard cheese.
2. Now evenly on a flat dish, place a layer of carrots and an egg layer on top. Next, lay out a layer of chopped liver and onions. Sprinkle with cheese and brush generously with mayonnaise.
3. Place the tender liver salad with carrots in the cold for at least two hours. After the time has passed, garnish the salad and serve.

Hearty liver salad with carrots

Required Ingredients:

• beef liver - 300 g;
• carrots - 2 pcs.;
• hard cheese - 200 g;
• onions - 2 pcs.;
• egg - 4 pcs.;
• mayonnaise to taste;
• ground black pepper - to taste;
• salt to taste;
• greens - for decoration.

Cooking process:

1. Boil the carrots and grate. Boil the eggs, dip them in cold water to cool. Grate the whites separately, and the yolks separately. Put the liver in a saucepan, cover with water and boil until tender, slightly salting water. Grind the liver in a blender.
2. Divide the prepared food into two equal portions and spread the salad in even layers. First lay out the liver layer and apply the mayonnaise mesh. Distribute chopped onions on top and sprinkle with vinegar if desired.
3. The next is the carrot layer and the mayonnaise mesh. Then a layer of grated cheese and mayonnaise again. On top we distribute a layer of proteins and again a mayonnaise mesh. Then we spread the yolks and mayonnaise.
4. Now repeat the layers in the same order. We decorate the salad beautifully, let it soak a little and serve.

Enjoy your meal.

Chicken liver salad with onions and carrots

Very easy to prepare, quite hearty, but insanely delicious chicken liver salad you will definitely love it! I often cook this salad for dinner, my husband especially likes it. Simple products that any housewife can find. And for a festive table, this salad is quite suitable!

Products:

• chicken liver - 400 g
• onions - 3 pieces
• carrots - 2-3 pieces
• pickled cucumbers - 3 pieces
• canned peas - 0.5 ban.
• mayonnaise - 200 g
• salt, black pepper - to taste
• vegetable oil - 2-3 tbsp.

Step-by-step instructions for the recipe for Chicken liver salad with onions and carrots:

1. Wash the chicken liver well, drain the water. Place in a deep saucepan, cover with water and put on fire. When the water boils, remove the foam, salt the broth, reduce the heat. Cook the liver for 15-20 minutes. Cool the finished liver and cut into strips. Place in a deep bowl.
2. Peel the pickled cucumbers, cut into long strips and add to the chicken liver. Mix.
3. Peel and wash onions and carrots. Cut the onion into thin half rings, grate the carrots on a coarse grater or a grater for Korean carrots (can be cut into thin cubes). Put in a frying pan with vegetable oil.
4. Fry, stirring constantly, over low heat until vegetables are soft (7 minutes). Let cool.
5. Add cooled onions with carrots to the salad. Mix everything well.
6. Add canned green peas to the salad. Season with salt and sprinkle with black pepper.
7. Season the salad with mayonnaise. Mix gently. Place the salad in the refrigerator for 30 minutes. Put it in a salad bowl, decorate and serve!

Bon Appetit!

Liver salad with carrots and eggs

Ingredients

• 500 gr liver
• 3 medium carrots
• 3 hard-boiled eggs
• 1 head of onion
• 100 g of hard cheese
• mayonnaise.

Cooking method "Liver salad with carrots and eggs"

• Boil the liver until tender, cool, grate on a fine grater.
• Chop the onion, fry in a small amount of vegetable oil until golden brown, cool.
• Peel the eggs, grate on a medium grater.
• Boil the carrots until soft, cool, peel, and grate.
• Grate the cheese on a fine grater.

Lay the salad in layers on a dish:

1. Mix half the grated liver and half the grated eggs.
2. Mayonnaise.
3. Carrot.
4. Fried onion.
5. Lubricate with mayonnaise.
6. The second half of grated eggs.
7. The second half of the grated liver.
8. A thin layer of mayonnaise.
9. Grated cheese.
10. Decorate with fresh herbs as desired and to taste.

1. Put the salad in the refrigerator for 1 hour.
2. Liver salad with carrots and eggs is ready.

Bon Appetit!

Puff salad with liver and carrots

Today I want to propose a recipe for a surprisingly tender liver salad. The salad will be especially tasty after it has been infused for several hours (in general, like any puff salad).

Composition:

• liver (I took chicken): 400 g.
• eggs: 4 pcs.
• carrots: 2 pcs.
• onions: 2 pcs.
• peas: 1 can
• mayonnaise

Preparation:

Boil the liver until tender (I cook the chicken liver for 10-15 minutes after boiling in salted water). Cool and grate. Boil and cool carrots and eggs, grate separately. Finely chop the onion and sauté in butter.
Layer in a deep salad bowl:

1. Half of the liver. Lubricate with mayonnaise.
2. Boiled carrots. Lubricate with mayonnaise.
3. Egg whites.
4. Fried onions.
5. Peas (the liquid must be drained). Lubricate with mayonnaise.
6. Remaining liver.
7. Brush with mayonnaise and sprinkle with grated yolk.

I decorated the salad with "flowers" of halves of olives and green peas.

Chicken liver salad with carrots and beans

Today we will cook chicken liver salad. In general, in my family, the liver is not very fond of, but knowing how useful it is, I cannot completely exclude it from the diet. And such a salad of liver with carrots, I often make for the holidays. It turns out very tasty!

Cooking the liver is tasty - not everyone succeeds. You need to know some of the features of cooking.

You will need:

• Chicken liver and heart - 0.5 kg.
• carrots - 2 pieces
• onions - 3 pcs.
• canned beans in tomato sauce - 1 can
• eggs -4 pieces
• vegetable oil
• ground black pepper
• mayonnaise.

How to cook Chicken Liver Salad with Carrots and Beans:

1. I buy chicken liver with hearts. They are sold in sets. But if you don’t have this, it’s just fine - chicken liver.
2. To begin with, the liver of chickens and hearts must be washed, cut into small pieces.
3. Pour vegetable oil into the pan and heat it well. For the liver to be juicy, you need to start frying it in a very hot frying pan. A fried crust forms on top, which prevents the juice from flowing out. Then reduce the heat and fry until tender. As soon as the liver color changes, you're done. Salt and pepper.
4. Chop the onion finely. Fry until golden brown. Peel and grate the carrots. Fry in a pan.
5. Boil eggs, chop finely. One egg can be left to decorate the salad
6. In a bowl, combine the fried liver and hearts, the fried carrots and onions, and the eggs. Add beans (leaving a few in a jar for decoration), season with mayonnaise.
7. Put the prepared chicken liver salad into a salad bowl. Top with the remaining beans. Make petals from the egg white, and part of the yolk is the center of the flower. Here is such a wonderful liver salad with carrots.

If you also don’t like to eat liver, try this option, I’m sure you will like the chicken liver salad.

Bon Appetit!

Pork liver and carrot salad

Liver salad with pickled cucumber and carrots is incredibly tasty and easy to prepare. It is prepared with inexpensive ingredients, but the taste will pleasantly surprise you. Therefore, be sure to prepare it for the holiday.

Ingredients:

• Pork liver - 300 g
• Pickled cucumber - 2 pcs.
• Carrots - 2 pcs.
• Onion - 1pc.
• Sunflower oil
• Salt pepper
• Mayonnaise

How to make a birthday salad with liver and carrots:

1. We take the pork liver, put it in water and put it on the fire to cook until tender.
2. Cut the onion into cubes.
3. Rub the carrots on a Korean grater.
4. Fry the onion with carrots in sunflower oil.
5. The cucumbers must be cut into strips and fried in a pan to evaporate the excess liquid.
6. Rub the boiled liver on a coarse grater.
7. We mix all the ingredients in one cup, salt, pepper, season with mayonnaise and serve on the festive table.

A very tasty and simple recipe. Bon Appetit!

Korean-style liver and carrot salad

Delicious and very satisfying Korean-style salad with liver and carrots. The preparation is very simple and interesting. Even if you are new to cooking, you can easily cope with this task by preparing a delicious salad for dinner.

It is better to take chicken liver for salad, it is more tender and soft, moreover, it is faster to cook than pork or beef. But, if you wish, you can use any liver, the main thing is to soak it well in milk before frying, so that it is softer.

For cooking, take:

• Korean carrots - 350 g
• Liver - 400 g
• Mushrooms - 400 g
• Bow - a little
• Milk - a little
• Salt with pepper
• Mayonnaise - for dressing

How to cook:

1. Rinse the liver, place on a board, cut off all films and cut into small pieces. Place on a plate and soak in a little milk to soften.
2. While it is soaking, peel and cut the onion into half rings. .
3. Heat a skillet with oil and fry lightly until golden brown. Arrange the roast liver, salt and pepper to taste. Fry for 8 minutes, no longer needed, otherwise the liver will become harsh.
4. Peel the mushrooms from the films, rinse, cut into small pieces, and fry in a separate pan with butter, do not forget to salt and pepper. Mix the fried mushrooms with the liver and onions, let cool.
5. Once cool, add the Korean-style carrots, season with mayonnaise, and you can put them in a salad bowl. If desired, the salad can be garnished with fresh herbs and served.

Liver salad with carrots

The liver is a great benefit to our health. Quite nutritious, high-calorie, and also very useful product, so doctors recommend including it in your diet at least once a week. Also, the liver is rich in many minerals: calcium, phosphorus, sodium, magnesium, zinc. And beef also contains essential amino acids, which serves as a good prophylaxis for diseases of the musculoskeletal system. In addition, the heparin contained in the liver will have a beneficial effect on the work of the heart, normalize blood clotting and prevent vascular thrombosis.

For the liver salad with carrots, prepare:

• 400-450 g of beef liver;
• a small onion;
• 1 pickled cucumber;
• 1 fresh cucumber;
• 4 boiled eggs;
• 200 g of Korean carrots;
• a bunch of green onions;
• 6 cloves of garlic;
• mayonnaise;
• salt, spices.

Liver salad with carrots can be categorized as hearty homemade salads. In addition, it does not take long to prepare, and products are required inexpensive and most ordinary. It is advisable to use unfrozen liver for this dish.

Let's prepare a salad with liver and carrots:

1. Peel and finely chop the onion. We wash the carrots, peel and rub coarsely. Onions and carrots are fried in a small amount of oil.
2. The liver is soaked in cold water and boiled for 20-25 minutes. We take it out of the water and let it cool. A film is removed from the cooled liver, cut into small strips and laid out on a plate.
3. Garlic is chopped through the garlic maker directly onto the grated liver and mayonnaise is added. This mass mixes well.
4. Take a salad bowl with a flat bottom and lay the first layer of liver with garlic and mayonnaise, the second layer of salad with liver will be fried, slightly cooled vegetables.
5. Lightly grease this layer with mayonnaise. Salted and fresh cucumbers are cut into bars and laid out on top of vegetables, mayonnaise is applied. The next layer in the liver salad is Korean carrots. Boiled eggs are peeled and rubbed coarsely.
6. Distributed on top of the carrots, slightly salted and generously greased with mayonnaise. The top layer is crushed with finely chopped green onions. It is advisable to put this dish in the cold for a couple of hours for soaking.
7. This salad with liver can also be called Yermak or Belarusian, in honor of the country where it was invented. But now this dish has become popular in other countries as well.

Liver puff salad

Ingredients:

• 500 g liver
• 5 onions,
• 300 g of Korean carrots,
• 4 eggs,
• 200 g of hard cheese,
• mayonnaise, preferably in bags.

Cooking method:

Boil the liver until tender, fry the onion until golden brown, chop the carrots, boil the eggs.

Then onto the dish:

1st layer three on a coarse grater liver, salt, grease generously with maynes.

2nd layer fried onions - no need to grease.

3rd layer Korean carrots - grease with mayonnaise.

4th layer eggs grated on a coarse grater - grease with mayonnaise.

5th layer grated cheese.

The liver salad should be refrigerated for 3 hours.

Calorie content: Not specified
Cooking time: Not indicated

It is winter now, the body is sorely lacking vitamins and other nutrients. Hence, many ailments and health problems, as well as a lack of energy and good mood. And without this, it is simply impossible to live a full-fledged active life, solving many pressing matters and achieving your goals.
That is why nutritionists strongly recommend that you pay attention to your diet by introducing healthy dishes into it. Let's follow the recommendations of experts and prepare for a start such a delicious and very healthy salad of beef liver with carrots and onions.
Such a dish will be especially useful for expectant mothers, who often suffer from anemia and vitamin deficiencies. By preparing such a salad at least once a week, you can saturate the body with vitamins and keep yourself in shape.
We will cook it in portions and serve it to each eater in a separate plate. A very interesting combination of products gives the salad spice and great taste. Pre-cooked and then fried in oil, beef liver is in perfect harmony with pickled onions and raw grated carrots.
For the salad, we need fresh liver, you can pork or beef. The main thing is that it is good and of high quality. When choosing a liver, pay attention to its color, texture and smell. A good liver has a firm consistency and is stripped of blood vessels and capillaries.
To improve the taste of the dish, the liver can be soaked in cold water or milk for 30-40 minutes before cooking.
We marinate the turnip onions for salad in the marinade for 2-3 hours so that it becomes less bitter and spicy.
The recipe is for 3 servings of salad. If you have not tried it yet, we advise you to do it, it is also tasty and healthy.



Ingredients:

- fresh beef liver - 300 g,
- carrot fruits - 1 pc.,
- turnip onion - 1 pc.,
- fresh garlic - 1 clove,
- mayonnaise,
- vegetable oil for frying the liver - 2 tbsp. l.

Marinade for onions:
- table vinegar 9% - 2-3 tbsp. (can be replaced with lemon juice),
- granulated sugar - 1 tablespoon,
- rock salt -0.5 tbsp.,
- water - 200 ml.

How to cook from a photo step by step

We wash fresh beef liver well in running water, soak it to remove a specific smell. And then boil in broth for 30 minutes. Cut the cooled liver into thin long strips.

We peel the turnip onion, chop it into small rings and fill it with hot marinade from water, vinegar, granulated sugar, salt and spices for several hours.

Peel fresh garlic and pass through a press or cut into slices.
Pour vegetable oil into a hot pan and add garlic, fry for 1 minute in order to flavor the oil. Now add pieces of liver here and fry for a couple of minutes until a light crust forms.

We wash and peel the carrots, grind them on a grater.

1. We wash the liver with high quality and boil until soft in slightly salted water. Cool and grind on a fine grater. Cook the eggs until steep, peel them after cooling and also finely three on a grater.

2. Cook the peeled carrots until tender and chop, but on a coarse grater. Finely chop the onion with a knife and sauté until lightly browned. Cheese finely three.

3. Thoroughly mix half of the liver with half of the grated eggs. And put this resulting mass on a flat plate. If the salad is intended for a festive table, you can put lettuce leaves around the edge. This will make the dish brighter and more elegant.

4. Cover the liver with eggs with a thick layer of mayonnaise. If you smear it a little, the liver layer will not be saturated and will remain dry, which will not have a very good effect on the taste of the salad.

5. Then spread the fried onions. This layer does not need to be smeared, as it is very thin.

6. Cover the onion with a layer of carrot, on which we must apply mayonnaise.

7. The next layer is the second half of the crushed liver. Layering with mayonnaise.

8. A layer of the remaining eggs will go on top of the liver, which is also fixed with mayonnaise.

9. And finish the salad of beef liver with carrots, onions and eggs, cheese layer. You can sprinkle the salad with cheese on all sides, but it is better to lay out the cheesecap, leaving the salad open on the sides. In this version, the salad with the liver looks brighter and more elegant.

We send the dish with salad to the refrigerator shelf. A few hours later, when the salad with the liver is well saturated and becomes unusually tender, we serve it on the table. Its bright appearance and unique taste will not go unnoticed.