Green Salad With Chicken Livers Recipe

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Servings: 4

Ingredients

Cost per serving $1.98 view details

Directions

  1. 1. Drain chicken livers and pat dry. In a medium frying pan mix cream, mustard, salt, and pepper. Bring to a boil over medium-high heat, stirring till cream is reduced by about a third. Fold in livers, stirring gently to coat with cream. Reduce heat to medium and cook, turning carefully occasionally, till liquid is reduced to a glaze which clings to livers.
  2. Remove from heat and let stand till livers are barely hot.
  3. 2. In a large bowl combine greens. Mix lightly with dressing. Divide greens among 4 salad plates. Sprinkle each serving with a fourth of the egg and a fourth of the walnuts.
  4. 3. Cut chicken livers into 1/4 inch slices; arrange overlapping slices beside each serving of salad. Serve at once.
  5. Walnut Oil Dressing: In a medium bowl mix vinegar, lemon juice, mustard, salt, and pepper. Using a whisk or possibly fork, gradually beat in oil till dressing is slightly thickened and well combined.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 144g
Recipe makes 4 servings
Calories 291  
Calories from Fat 225 77%
Total Fat 25.69g 32%
Saturated Fat 5.55g 22%
Trans Fat 0.04g  
Cholesterol 261mg 87%
Sodium 249mg 10%
Potassium 303mg 9%
Total Carbs 3.13g 1%
Dietary Fiber 1.5g 5%
Sugars 0.65g 0%
Protein 13.02g 21%
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