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Navel and ventricle salad with Matsoni sauce

Chicken Gizzard Salad with Matsoni Sauce

Simple and delicious, this salad will be the star of the table! It has everything I love, so I'm sharing it with you — what do you say? This is another of my dishes with matsoni sauce, only now it's a salad — and what a salad! It has juicy bell pepper, boiled chicken gizzards, and mushrooms with onion, plus the sauce. I made it for a dinner for two; everything came together so easily, and the flavor turned out springlike, with the chicken gizzards I've loved since childhood. Try it at home — you won't be sorry! Enjoy!

Шура

Recipe author

Navel and ventricle salad with Matsoni sauce

Composition / ingredients

Servings:

Chicken gizzards

300

Bell pepper

White button mushrooms

300

Onion

Garlic

Table salt

Dried spices

Dill

Matsoni

200

Vegetable oil (for sautéing the onion)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 54 % 7 g

Fats 23 % 3 g

Carbohydrates 23 % 3 g

63 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Rinse the prepped ingredients under running water. Take the matsoni out of the fridge.
Step 2:

Boil the mushrooms in salted water until tender.
Step 3:

Boil the chicken gizzards until tender too.
Step 4:

Roughly chop the onion and fry it until golden.
Step 5:

Roughly chop the bell pepper and lay it down as the first layer.
Step 6:

Cut the chicken gizzards and lay them as the second layer.
Step 7:

Put the fried onion on top.
Step 8:

Mix the matsoni with the dill and garlic, salt it, add spices to taste, and stir.
Step 9:

Lay the sliced boiled mushrooms over the onion and dress with the matsoni-garlic-dill sauce.
Step 10:

Garnish the gizzard salad however you like and serve right away.