Salad from the lung is a delicious and nutritious dish. 4 ways of its preparation

From meat by-products it is possible to prepare very tasty and nutritious dishes: soups, cutlets, pates, salads. This article will focus on pig lungs. They make wonderful cold snacks, which will take a worthy place not only in the daily menu, but also on the festive table. The recipes presented in the article describe four ways how to prepare a salad from the lung. We invite you to familiarize yourself with them. We hope that you will cook these dishes for yourself and your relatives.

A salad of light (pork) salad. Learn how to cook this dish

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

• Half a kilogram of the lung;
• 3 chicken eggs;
• 1 jar of canned corn or peas (someone that likes);
• Bulb of medium size;
• Mayonnaise with a fat content of 40-45%;
• sunflower oil;
• Salt and ground pepper to taste.

We make salad from the lung according to the following instructions. Subproduct boil for an hour in salted water. During the preparation, remove the foam and control the amount of liquid so that the lung does not burn. Eggs boil hard. Cut the onions into small pieces and fry them in refined sunflower oil. Grind with a knife for medium-sized lobules and eggs. Fold them in a deep bowl. Add a bow here. Corn (peas) to throw on a sieve and pour out to the rest of the products. Add salt and pepper, season with mayonnaise and mix. Before serving, store the salad in a cold place.

Salad with offal with carrots

Anyone who first tries a dish prepared according to the following instructions, think: what kind of meat is included in its composition? And when it turns out that it's easy, people are pleasantly surprised. Piquant taste, delicate structure and consistency of snacks, pleasant aroma - all epithets refer to this dish. Learn how to prepare a salad of light. It will require such ingredients:

• Light pork;
• bulb onions;
• Table vinegar (9%);
• garlic;
• hot peppers;
• Carrots ("carrots in Korean");
• Olive oil or sunflower oil.

Prepare the salad according to the following instructions. Easy to cook until ready in water with salt, then cool and grind. Chop onion, sprinkle with vinegar and mix with the by-product. Add a few more drops of vinegar. Leave the workpiece for half an hour. Bitter pepper and garlic cut into very small pieces and pour into the salad bowl to the rest of the products. Then add the carrot. Season the dish with oil. Add salts if necessary. If desired, you can add fresh greens. Salad from pork lung is insisted in a cool place.

Appetizer from offal "a la mushroom"

In a dish made according to the following recipe, there are no mushrooms at all. But many who eat a salad for the first time, take for them lungs. Why? And the whole secret is in the mushroom seasoning and the delicate structure of the meat by-product that resembles the gifts of the forest. We will become acquainted with technology.

For cooking you need:

• Light boiled - 250 g;
• Onions - 2 pcs .;
• Carrots of medium size - 2 pcs .;
• Seasoning "mushroom" - 1 small spoon (or a cube with taste and aroma of mushrooms);
• Olive oil or sunflower refined;
• Ground pepper;
• salt;
• Mayonnaise of medium fat content (40%).

Prepare a salad of pork lung (recipe with mushroom seasoning). Subproduct soak and boil. After the lung has cooled down, cut out all the veins, and cut the flesh into slices. Grind the onions with a knife and grate the carrots. Fry them in vegetable oil. In the salad bowl we put offal, onions and carrots, mushroom seasoning, salt, pepper. Add here the mayonnaise and mix all the products. Leave the food in the fridge for 1 hour for infusion. This salad is very caloric, to taste like stewed mushrooms. It can be used as an independent second course.

Appetizer from lungs and heart

Salad, cooked from pork offal and dressed with pickled onions, has a piquant taste and rich flavor. Let's try to cook it. We are stocked with products:

• Heart and lung pork;
• Onions (preferably red);
• Table vinegar (9%);
• Fresh greens of parsley and dill;
• mayonnaise;
• coriander;
• Pepper ground black;
• salt.

Boil offal, cool and grind straw. Onion cut into half rings and marinate in vinegar, diluted with water in a ratio of 1: 1. After half an hour the liquid is drained, and the onion is poured into the meat preform. Add the rest of the ingredients: pepper, coriander, salt, shredded greens. We add mayonnaise. This snack can be filled with vegetable oil.

We hope that you liked these four recipes for preparing a salad from a pork lung, and the dishes cooked on them will become regulars of your table.