Glazed chicken liver salad

Recipe from: 11/20/1991 12:00:00 AM
Ingredients 7
Servings 2
Time

Ingredients

  • 175
    g
    mixed salad leaves, well chilled
  • 125
    g
    seedless grapes
  • 250
    g
    chicken livers, chopped
  • 7
    ml
    olive oil
  • 30
    ml
    Worcestershire sauce
  • 30
    ml
    sherry
  • salt and milled black pepper to taste
 

Method

 
Arrange salad leaves and grapes in serving dishes. Sauté chicken livers in olive oil for 3 to 5 minutes (livers should still be pink at centre). Add Worcestershire sauce and sherry and cook for 1 minute. Season and spoon over salad. Serve immediately. TOTAL KILOJOULE COUNT: 1 670 kJ (400 Cal). A portion: 835 kJ (200 Cal).
 

Read more on: poultry
 

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