* Exported from MasterCook *

CHICKEN LIVER & BEET SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : 5-10G Low Carb Salad-Poultry

Amount Measure Ingredient -- Preparation Method
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GOAT'S CHEESE AND DANDELION SALAD
2 tbsp olive oil
1/2 kg chicken livers -- 1lb
cleaned, trimmed and halved
salt and black pepper -- to taste
1 tbsp sherry vinegar
dandelion leaves 100 g -- or any salad leaves
150 g feta cheese -- soft greek is best
1 bunch beets
boiled, skins removed, quartered

Heat the olive oil in a frying pan over medium heat. Add the chicken livers and season with salt and pepper Sauté for 5-7 minutes until browned and just pink in the centre, adding the sherry vinegar for the last minute of cooking. Stir well to coat the chicken livers, then remove from the heat. Put the dandelion leaves, goat's cheese, beetroot and chicken livers In a serving bowl, season with salt and pepper and drizzle a little extra olive oil and sherry vinegar over the salad, and serve immediately.

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Per Serving (excluding unknown items): 324 Calories; 20g Fat (55.0% calories from fat); 28g Protein; 8g Carbohydrate; 1g Dietary Fiber; 582mg Cholesterol; 533mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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