Meat offal is a budgetary raw material for incredibly satisfying, delighting with taste and nutritional value, original dishes: salads, cutlets and even soups. In addition, they make snacks that are not ashamed to present even on the festive table, not to mention the daily diet. In this publication, we will analyze several options for how to prepare an unusual salad from beef lung and its pork counterpart.

Nutritious snack

Ingredients:

Cooking method:

1. Boil the offal in water with salt for an hour, periodically removing noise and monitoring the level of liquid in the pan;
2. Boil the egg and chop into wedges;
3. Cut the onion into large pieces and save in sunflower oil until golden brown;
4. Light, chopped to a state of lobules, mix with the rest of the ingredients, salt, pepper and season with medium fat mayonnaise.

Such a salad made from pork or beef lung must be infused in the refrigerator throughout the day, which will make it tender and tasty.

With carrots and offal

Everyone who tries this boiled lung salad with onions and carrots for the first time is wondering what kind of fillet is present in its composition? In fact, the dish is elementary both in terms of the food set and the way they are processed and combined.

Ingredients:

Cooking method:

1. The lung is boiled, cooled and cut into slices;
2. The onion is chopped, sprinkled with vinegar and sent to a container with a light;
3. Throw the workpiece for 30 minutes, and during this time chop the garlic clove and hot pepper;
4. Mix everything and combine with carrots, season with salt and vegetable oil;
5. If desired, the appetizer is complemented with fresh herbs, and infused in a cool place for several hours in a row.

"A la mushrooms"

As in the case with the preparation of the previous pork delicacy, this option is done very simply and quickly, and the end result is often mistaken for a mushroom platter. Why? It's simple: a special mushroom filling is made, and a properly boiled lung acquires a structure very similar to a mushroom one.

Ingredients:

Cooking method:

1. Easy to boil, allow to cool, remove veins and cut into slices;
2. With onions and carrots, you need to do the following: peel, wash, cut and grate;
3. All the ingredients are put into a deep serving salad bowl, they are flavored with a generous portion of mayonnaise, and infused in the refrigerator for an hour. During this time, the dish acquires a pronounced "mushroom" taste, not to mention the aroma.

"Cardiopulmonary" snack

The following salad recipe pleases with a refined and piquant taste, and all due to the presence of pickled onions.

Ingredients:

Cooking method:

1. By-products are boiled and cut into thin cubes;
2. Onion, chopped into half rings, is marinated in vinegar and water, mixed in equal amounts;
3. After 30 min. the onion is sent to the meat, all the remaining ingredients and mayonnaise are also put there. Please note that such a snack can be made almost dietary if seasoned with any vegetable oil.

A little exotic

Let's move on to how to make Korean boiled lung salad.

Ingredients:

• 400 g of beef offal;
• purple onion;
• 150g of ready-made Korean-style carrots;
• fresh hot pepper;
• garlic clove and pepper;
• a couple of bay leaves, sunflower oil and parsley;
• 30 ml balsamic vinegar and two fresh cucumbers.

Cooking method:

Cooking salads and light meals in general is a budgetary and satisfying way to diversify the usual menu, to make it tasty, unusual and “long-lasting”.

Be sure to master a few offal recipes, and homemade ones will appreciate your delights.

The most popular use of boiled liver is as a filling for pancakes and pies. And today we will try to cook a salad of light pork or beef with mushrooms.

Delicious light salad with mushrooms

This salad has been in my collection of recipes for a long time. About 10 years ago, the main ingredients in the recipe for this salad were boiled light and a large amount of fried onions, into which two Maggi mushroom cubes were crumbled. The salad was dressed with mayonnaise and those who tried this dish for the first time could not feel, apart from the amazing taste, what are the ingredients in it.

Now we add to the light salad not cubes, but fried champignons or wild mushrooms. It has become nobler and tastier.

In a step-by-step photo recipe, pickled butter is used today,
which have been fried in oil from onions.

Ingredients:

• Light beef - 0.5 kg,
• Bay leaf - 2 pcs.,
• Pickled butter - 0.5 liter jar (can be replaced with fried mushrooms),
• 2-3 onions,
• Mayonnaise -100 gr.,
• Vegetable oil,
• Salt to taste
• Ground black pepper - to taste.

Cooking process:

Before preparing a lung, it must be thawed if a frozen lung was purchased. Rinse thoroughly, remove trachea residues, if any, and veins, and rinse thoroughly again.

Dip the prepared lung in salted boiling water, to which 2-3 bay leaves are added. The lung, due to the presence of a large number of air pockets, will float on the surface of the water. Usually, the lung is covered with a lid with a diameter less than the diameter of the pan, on which a small weight is placed so that the whole lung is in the water. I just cover when cooking.

Cook light salad over low heat for about two hours, remove from broth and cool. You can eat it after half an hour of cooking, but prolonged cooking softens the fibers of the connective tissue, which is abundant in the lung, and improves its taste.

Gourmets recommend pressing the cooked lung, for which a flat dish is placed on the offal removed from the broth, on which a load is placed on top, such as a 3-liter jar of water. After cooling, such a light will resemble a boiled tongue in structure. I just cut the offal into small cubes.

Onions, peel, wash and chop finely. Fry in vegetable oil until golden brown. The more onions you use, the tastier the salad will be. We collect all the onions in one side of the pan so that the excess oil remains on it.

Cut the champignons and fry until tender. Actually, any kind of mushroom can be added to the salad. I had pickled butter at hand.

Select the onion from the pan and fry the pickled boletus in onion oil. Cool and cut into pieces.

Combine the light cut into pieces or strips with mushrooms and onions, pepper, salt to taste if necessary and season with mayonnaise. Stir the hearty salad and let it brew a little in the refrigerator before serving.

Bon appetit and good recipes!

Very tasty and nutritious dishes can be prepared from meat offal: soups, cutlets, pates, salads. This article focuses on pig lungs. They make wonderful ones that will take their rightful place not only in the everyday menu, but also on the festive table. The recipes presented in the article describe four ways to make a salad from the lung. We invite you to familiarize yourself with them. We hope that you will definitely prepare these dishes for yourself and your family.

Nutritious salad from the lung (pork). Let's learn how to cook this dish

An appetizer made according to the following recipe satisfies the feeling of hunger well, so it can be safely used as breakfast or dinner. In order to prepare a snack, you will need:

• half a kilogram of lung;
• 3 chicken eggs;
• 1 can of canned corn or peas (who likes what);
• medium-sized onion;
• mayonnaise with a fat content of 40-45%;
• sunflower oil;
• salt and ground pepper to taste.

We make light salad according to the following instructions. Boil the offal for an hour in salted water. While cooking it, skim off the foam and control the amount of liquid so that the lung does not burn. Hard-boiled eggs. Chop the onion into small pieces and fry in refined sunflower oil. Chop the lung and eggs into small slices with a knife. Place them in a deep bowl. Add onions here. Place the corn (peas) on a sieve and add to the rest of the food. Salt and pepper the workpiece, season with mayonnaise and mix. Store the salad in a cool place before serving.

Offal salad with carrots

Everyone who tries the following instructions for the first time thinks: what kind of meat is included in it? And when it turns out that it is easy, people are pleasantly surprised. Spicy taste, delicate structure and consistency of the appetizer, pleasant aroma - all the epithets refer to this particular dish. Let's learn how to cook such a salad from the lung. It will need the following ingredients:

Prepare the salad according to the following instructions. Easy to cook until tender in water with salt, then cool and chop. Chop the onion, sprinkle with vinegar and mix with the offal. Add a few more drops of vinegar. Leave the workpiece for half an hour. Cut hot peppers and garlic into very small pieces and pour into a salad bowl with the rest of the food. Add carrots there. Season the dish with oil. Add salt as needed. Add fresh herbs if desired. We insist the pork lung salad in a cool place.

Offal appetizer "a la mushrooms"

The following recipe contains no mushrooms at all. But many who eat salad for the first time mistake lungs for them. Why? And the whole secret is in the mushroom seasoning and the delicate structure of the by-product, reminiscent of the gifts of the forest. Let's get acquainted with the technology.

For cooking you need:

• light boiled - 250 g;
• onions - 2 pcs.;
• medium-sized carrots - 2 pcs.;
• "mushroom" seasoning - 1 small spoon (or a cube with the taste and aroma of mushrooms);
• refined olive or sunflower oil;
• ground pepper;
• salt;
• medium fat mayonnaise (40%).

Cooking pork lung salad (recipe with mushroom seasoning). Soak the offal and boil. After the lung has cooled, cut out all the veins, and cut the pulp into pieces. Chop the onion with a knife and grate the carrots. Fry them in vegetable oil. Put offal, onions and carrots, mushroom seasoning, salt, pepper in a salad bowl. We add mayonnaise here and mix all the products. Leave the snack in the refrigerator for 1 hour to infuse. This salad is very high in calories and tastes like stewed mushrooms. It can be used as an independent main course.

Lungs and Heart Snacks

Salad made from pork offal and seasoned with a piquant taste and rich aroma. Let's try to cook it. We stock up on food:

• pork heart and lung;
• onions (preferably red);
• table vinegar (9%);
• fresh parsley and dill;
• mayonnaise;
• coriander;
• ground black pepper;
• salt.

Boil offal, cool and chop into strips. Cut the onion into half rings and marinate in vinegar diluted with water in a 1: 1 ratio. After half an hour, drain the liquid, and pour the onion to the meat preparation. Add the rest of the ingredients there: pepper, coriander, salt, chopped herbs. Add mayonnaise. This appetizer can be seasoned with vegetable oil.

We hope that you liked these four of the pork lungs, and that the dishes prepared with them will become regulars on your table.

A salad is, as a rule, a snack dish consisting of several chopped foods and dressed with some kind of sauce or vegetable oil. Sour cream, yogurt, mayonnaise, etc. can be used as a sauce. To make the salad tasty, it is important to correctly observe the proportions of the ingredients, as well as to know their compatibility with each other. Time requirement - the simplest salads, which are prepared quickly, and the most common products require. Today, such recipes for simple salads can be found in abundance on the pages of specialized sites, in literature, and on television. Any housewife has in her arsenal a couple of "salads as easy as shelling pears" that help her out at the right moment.

Such salads can be prepared from both vegetables and fruits. There are also a large number of interesting solutions from meat, cheese, seafood. The correct selection of ingredients sometimes allows you to create a real culinary masterpiece from ordinary products. For example, take a simple combination - carrots, apples, sour cream - and you will have a wonderful "quick" snack on your table, just a delicious salad. Or even simpler - cucumbers with sour cream. This is the salad "simple and tasty"!

Simple chicken salads are very good and nutritious. The use of chicken fillets, sausages in salads is now very common all over the world. Combine chicken fillets, herbs, olive oil and vinegar for a simple birthday salad. For any holiday, recipes for simple and tasty salads can be invented on the go, from what you currently have in the fridge. And there is no need to strive to surprise guests with a large number of products in the salad. The fewer ingredients, the better and brighter the flavors of each product will be "heard", and they will not clog each other. To make a salad for a birthday simply and tasty, it is enough to show ingenuity and imagination, correctly and beautifully mix the simplest products in one dish.

If you still can't make a simple salad, a photo from the site will help you understand the principles of making such dishes. The presentability of the salad is one of the main requirements for these dishes. Therefore, master the recipes for simple salads with photos, immediately make a high-quality presentation of your creation.

Take a look at our other tips for making simple salads too:

Do not overload salads with a large number of ingredients, let each of them give its maximum taste to the final dish;

Simple classic salads can be served as a side dish to any main course of meat, fish, poultry;

Pay attention to the aesthetic appearance of the salad. Don't forget that salad is your table decoration;

Keep your salad products fresh. The unpleasant smell of a stale vegetable can no longer be hidden, it will ruin the whole dish;

Perishable salad products must be purchased immediately before cooking;

It is very important to follow the stepwise addition of some products. Crackers, if required by the recipe, are added immediately before serving. Salad with herbs is seasoned with sauce or oil also before serving, otherwise the salad will take on a sluggish, ugly look;

The cheese for the salad should be spicy, slightly spicy, with a bright taste;

Simple fruit salads are a dessert and served at the end of the celebration.