Salad With Stomachs And Carrots - A Recipe With A Photo Step By Step. How To Make Chicken Stomach And Carrot Salad?

Warm low-calorie salad with chicken stomachs and baked carrots.

Ingredients

Chicken stomachs - 200 g

Carrots - 4 pcs.

Bulb onions - 1 pc.

White beans (canned) - 2 tbsp.

Quail eggs (boiled) - 2 pcs.

Lettuce to taste

Cashew nuts (roasted) - 1 tablespoon

Vegetable oil - 2 tsp

Salt to taste

Ground paprika - to taste

• 97 kcal
• 40 minutes
• 40 minutes

Photo of the finished dish

Step by step recipe with photo

A salad with chicken stomachs and carrots is almost a dietary one, but despite this, a plate of such a salad is quite full. Warm salads generally contribute to a feeling of satiety, and this salad must be served warm.

Delicious, healthy and aromatic salad, ingredients perfectly combined with each other. Salad with stomachs and carrots can be served not only as an appetizer, but also as a full main course during lunch or dinner.

Main ingredients.

Cut the carrots into cubes, the onions into quarters, salt and grease with oil, put in an ovenproof dish.

Grill until the carrots are soft.

While the carrots are being cooked, cut the peeled chicken stomachs into thin strips, add a little salt and place in a greased frying pan.

Fry with stirring until crisp.

Put the lettuce on a plate and collect the salad from all the ingredients - carrots, stomachs, eggs (in half), beans (washed from the juice), onions and nuts.

Before serving, add a little salt to the salad with stomachs and carrots, drizzle with oil and sprinkle with sweet paprika.

Important additions to the recipe

If the salad has cooled down during the assembly process, then I recommend heating it a little in the microwave to serve it warm.