Spinach Salad with Chicken Livers

An excellent salad that can be enjoyed for lunch, dinner, or as a snack.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 4 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 250 g Spinach, raw

  • 2 spoons Oil, vegetable oil, canola

  • 250 g Meat, chicken, liver

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 piece Onion, young

  • 1 handful Walnuts

Solatni preliv

  • 1.5 spoons Vinegar, balsamic

  • 2 spoons Oil, vegetable oil, canola

  • 2 pinch Salt, table

Steps

  1. Remove any membranes from the chicken livers if necessary, then cut each piece into two or three chunks. Lightly season the liver pieces with salt and pepper. Sort through the spinach leaves, wash them, and dry them thoroughly. Clean the young onion, wash it, and slice it into rings. Coarsely chop the walnuts.

  2. Heat oil in a pan and fry the livers for 3 to 4 minutes until they are brown on the outside but still pink inside. Turn the livers carefully while frying to ensure they are evenly cooked on all sides. Transfer the cooked livers to a plate.

  3. In a small bowl, prepare the salad dressing by mixing balsamic vinegar, salt, and oil. Stir the ingredients until the salt dissolves. In a salad bowl, combine the spinach leaves, cooked livers, and young onion. Pour the dressing over the ingredients and gently toss. Finally, sprinkle the chopped walnuts over the salad and serve.

Nutrition Information (Per 100g)

  • Calories: 167.51 kcal
  • Fat: 13 g
    • Saturated Fat: 1.11 g
  • Carbohydrates: 2.69 g
    • Sugars: 0.48 g
  • Protein: 8.24 g
  • Fiber: 1.27 g

Advice

Cleaned livers can be soaked in milk for a few hours to enhance their color and flavor. Always fry livers at a high temperature so they sear quickly, remaining soft and juicy inside.