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Salad with chicken liver.

Salad with teriyaki chicken liver and baked pear.

Salad with chicken liver.

Pear and teriyaki sauce will perfectly complement the salad and give it a sweet taste. Salad with chicken liver.

COOKING TIME: 25 minutes.
NUMBER OF PORTS: 2 portions.
CALORIUM: 292 kcal.


Salad (mix) 50 g;
Tomatoes (cherry) 30 g;
Cheese (dor blu) 15 g;
Pear 1 pc.;
Chicken (liver) 60 g;
Sauce (teriyaki) 40 g;
Cheese (Parmesan) 10 g;
Butter (olive) 3 ml;
Salt to taste;
Pepper to taste.

Preparation of the recipe:

Sliced cherry mixed with a mix salad, dor blu cheese and olive oil.
Pear the cut into slices, sprinkle with sugar and bake in the oven for 10 minutes at 180 degrees.

Chicken liver fry in a frying pan, add salt and pepper, then sauce teriyaki and simmer for another 5 minutes.

Lay on the plate a mixture of mix salad, blue cheese and olive oil, top with a roasted pear, chicken liver in sauce and all this sprinkle with grated Parmesan.


Salad with chicken liver.


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