Try this Green Salad with Chicken Livers recipe, or contribute your own.
Suggest a better description1. 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 until cream is reduced by about a third. Mix in livers, stirring gently to coat with cream. Reduce heat to medium and cook, turning carefully occasionally, until liquid is reduced to a glaze that clings to livers. Remove from heat and let stand until livers are barely warm. 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. 3. Cut chicken livers into 1/4 inch slices; arrange overlapping slices beside each serving of salad. Serve at once. Walnut Oil Dressing: In a medium bowl mix vinegar, lemon juice, mustard, salt, and pepper. Using a whisk or fork, gradually beat in oil until dressing is slightly thickened and well combined. Recipe By : the California Culinary Academy From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (90g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 182 | ||
Calories from Fat: 136 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 206.8mg | 64 % | |
Sodium 101.1mg | 3 % | |
Potassium 160.3mg | 4 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.2g | ||
Protein 10g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 182
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