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Warm Mushroom Spinach And Chicken Liver Salad

Meal.Mates's picture
  English spinach 1 Bunch (100 gm)
  Button mushrooms 10
  Sugar 2 Teaspoon
  Vinegar 1 Tablespoon
  Bacon 125 Gram
  Chicken livers 250 Gram
  Brandy 1⁄4 Cup (4 tbs)
  Salt To Taste
  Freshly ground pepper To Taste

Wash spinach leaves and tear into large bite-size pieces. Slice mushrooms thin and toss with spinach, sugar and vinegar in a salad bowl. Remove the rind from the bacon and cut into thin strips. Cook in a frying pan in its own fat until browned and crisp. Remove bacon from the pan and set aside. Meanwhile trim all sinew from chicken livers and separate each into 2 pieces. Pat dry and add to the hot pan. Cook in the bacon fat until brown on the outside and still slightly pink inside, shaking pan frequently, for about 2 minutes. Return the bacon to the pan and pour on the brandy, heating it then flaming it. Pour the chicken livers, still flaming, over the mushrooms and spinach. Toss and season well with salt and freshly ground pepper. Serve while still warm.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 358 Calories from Fat 125

% Daily Value*

Total Fat 14 g22%

Saturated Fat 4.8 g23.9%

Trans Fat 0.1 g

Cholesterol 447.8 mg149.3%

Sodium 635.6 mg26.5%

Total Carbohydrates 10 g3.4%

Dietary Fiber 2.1 g8.5%

Sugars 6.8 g

Protein 30 g59.6%

Vitamin A 370.7% Vitamin C 64%

Calcium 6.5% Iron 73.3%

*Based on a 2000 Calorie diet

Warm Mushroom Spinach And Chicken Liver Salad Recipe