Recipe Heart salad with onions. Calorie, chemical composition and nutritional value.

Good afternoon, dear readers of the ABC of Taste!

During the winter cold, you want to diversify your diet with nutritious and at the same time tasty dishes. For example, warm pork heart salads. This product is quite dietary - 118 kcal per 100 g. As for the price, pork heart in this regard is cheaper than meat. Sometimes they replace sausage in Olivier.

The offal is suitable not only for preparing salads, but also various other dishes. For example, in Germany they prepare stuffed rolls from it, in Poland and the Baltic states they make juicy gravies, and in the Czech Republic they stew it with herbs. In almost every country you can find recipes for making pork heart sausages. Everything is explained by the fact that this offal has a specific, but at the same time pleasant aroma and taste.

Interested? Then let’s prepare salads today and move on to a selection of the best recipes...

Layered pork heart salad - very tasty!

Such a tasty and simple salad will delight your household not only with its appearance, but also with its deliciousness. In addition, it is very filling. Suitable not only for a regular dinner, but also as a dish for a holiday table.

You will need:

1 pork heart;
3 boiled eggs;
1 onion;
1 carrot;
2 potatoes;
150 g hard cheese;
mayonnaise, salt - to taste;
2 tbsp. l. vinegar;
1 tsp. Sahara;
vegetable oil.

Step-by-step preparation:

1. Boil the pork heart in salted water. It took me about an hour. Cut the onion in half, then again and cut into thin plastics for pickling. Place in a deep plate, add sugar and vinegar. Mix. Set aside.

2. Cut the potatoes into small cubes and fry in vegetable oil until tender. Add salt to taste. Cool completely. Cut the heart like potatoes.

3. Now you can start laying out the layers of salad. Grease the bottom of the dish with mayonnaise so that the heart is not dry. Place offal cubes on top. Season with mayonnaise.

4. The second layer will be pickled onions. It is necessary to drain the excess liquid from it and place it on top of the heart. Grate the carrots on a coarse grater and place on the onion. Grease with mayonnaise.

5. Third layer – fried potatoes. Also season with mayonnaise.

6. Grate the eggs on a coarse grater. Also place on potatoes. Spread with mayonnaise and sprinkle with grated cheese. On top you can decorate the dish with peculiar waves of mayonnaise, but this is at your request.

If you want to give the salad a more neat and aesthetic appearance, place it in a prepared form in the form of a circle. You can buy it at the store or make it yourself from a clean milk carton.

Spicy beef heart salad

This salad is somewhat reminiscent of Caucasian cuisine, because they use walnuts, pomegranate, garlic, and such spices as cilantro. Beef heart will be very tasty if you cook it simply with pickled onions, but by adding a combination of other components, the taste of the dish turns out to be moderately spicy and moderately piquant.

This beef heart salad can be prepared for any occasion, and a recipe with a photo will help with this. Due to the fact that the recipe does not use mayonnaise, the dish is not only healthy and tasty, but also low in calories, so you don’t have to worry about your figure.

Ingredients:

beef heart – 550 g;
red onion – 150 g;
pomegranate seeds – 100 g;
lettuce leaves – 200 g;
cilantro – 3-4 sprigs;
garlic – 2-3 cloves;
sunflower oil – 30 ml;
lemon juice – 40 g;
mustard – 0.5 tsp;
walnuts – 50 g;
apple cider vinegar – 100 ml;
bay leaf, black peppercorns;
salt - to taste.

Preparation:

First let the heart boil in salted water with the addition of spices and herbs (bay leaf, black peppercorns, salt). Before putting the offal to cook, it must be cleaned of vessels, film, fat and hard parts. It takes about 2-2.5 hours to cook the heart. You can check readiness by cutting off a piece of the product and tasting it.

Peel the onion, wash it, and cut it into half rings. Marinate the vegetable in apple cider vinegar for about half an hour. Then drain the marinade and leave the onions to drain in a colander.

Now let's start preparing the spicy dressing. Mix vegetable oil with mustard, chopped garlic, lemon juice, salt and ground black pepper. Mix everything thoroughly with a whisk.

We clean the pomegranate and separate it into grains.

We peel the nuts and chop them with a knife.

Wash fresh cilantro, dry it and finely chop it with a knife.

We also wash the lettuce leaves and dry them on paper napkins. We tear some of the leaves with our hands, and leave some whole for serving in the salad.

Cut the cooled beef heart into medium-sized cubes and place in a deep container.

To the chopped heart add pickled red onion, lettuce leaves, chopped cilantro, nuts, and pomegranate. Season all this with sauce and mix. Let the salad sit for about half an hour.

For a beautiful presentation, place the remaining lettuce leaves on a dish and place the infused salad on top of them in a heap.

Important!

The recipe indicates the raw weight of the heart, but it must be taken into account that after heat treatment the weight is significantly reduced. With 500 g of by-product after cooking, only 300 g remain.

Pork heart salad with bell pepper

My husband just loves this particular pork heart salad recipe. Therefore, when friends come to visit him, the table is decorated and this is a fairly simple to prepare, but at the same time very appetizing and satisfying dish. The combination of flavors is finger-licking good!

You will need:

1 pork heart;
2 potatoes;
1 egg;
2 pickled cucumbers;
1 bell pepper;;
salt, ground pepper - to taste;
2 tbsp. l. mayonnaise.

Step-by-step preparation:

1. Boil eggs and potatoes. Boil the heart in salted water until tender. Cool everything.

2. Wash the pepper, separate from the stalk and seeds. Cut into small slices. Cut the cucumbers in half and chop. Place in a deep bowl.

3. Add peeled and thinly sliced potatoes, heart and eggs to this.

4. Salt, pepper, season with mayonnaise. Mix well.

Hearty pork heart salad with beans

Want to diversify your diet? Dilute your usual salad with white beans and Korean carrots. And fresh herbs will give it a particularly summery taste.

You will need:

1 boiled heart;
Korean carrots;
boiled white beans;
mayonnaise, sour cream or yogurt for dressing;
a mixture of fresh herbs (dill, parsley).

Adjust the amount of ingredients at your discretion.

Step-by-step preparation:

1. Remove fat from the heart. Cut into thin strips.

2. Mix all ingredients at your discretion. Add mayonnaise and mix again. Pepper and salt as desired.

3. To lay out the salad beautifully, you need to take a removable form without a bottom, place it on a saucer, and place the salad inside. I don’t have this shape, so I took a regular Coke bottle and cut a circle out of it. Carefully remove the form.

Delicious heart salad with mushrooms - the best recipe

My husband's signature dish. The salad is very easy to prepare, does not take much time, but is very, very tasty. It’s not a shame to put this on the holiday table.

You will need:

2 boiled pork hearts (can be replaced with 1 beef);
700-800 g champignons or oyster mushrooms;
1 carrot;
2 onions;
salt;
pepper;
3-4 tbsp. l. mayonnaise;
sprigs of dill (for decoration);
vegetable oil (for frying).

Step-by-step preparation:

1. Throw the mushrooms into boiling water and boil for 15-20 minutes.

2. Remove fat and veins from the heart. Cut into rectangles.

3. Finely chop the onion. Grate the carrots on a coarse grater. First fry the onion in a frying pan until golden, then the carrots.

4. Mix prepared vegetables with offal. Cut the mushrooms into thin slices. Lightly fry. Add salt and pepper to taste.

5. Add to the rest of the ingredients. Mix. Season with mayonnaise. Add salt if necessary. Decorate the finished dish with herbs.

Heart salad recipe with Korean carrots

Another salad recipe for lovers of Korean cuisine. The ingredients in it are different, so the taste will be completely different.

You will need:

800 g pork heart;
50 g hard cheese;
150 g pickled cucumbers;
3 eggs;
100 g onions;
½ tsp each salt and sugar (for marinade);
1 tbsp. l. vinegar;
100 g water;
mayonnaise - to taste;
10-15 g of greens;
salt, pepper - to taste;
100 g each of green peas and Korean carrots.

Step-by-step preparation:

1. Boil the heart until tender, about 1.5-2 hours. Add salt 20 minutes before the end. Boil the egg hard. Fill with cold water to make cleaning easier.

2. Chop the carrots into shorter strips. Mix with peas. Add diced cucumbers here.

3. Cut the onion into half rings and place in a separate bowl. Add salt, sugar and water to it. Mix well. Leave the marinade for 15 minutes.

4. Grate the cheese on a fine grater and add to the salad. Mix again.

5. Finely chop the greens. Add to remaining ingredients. Chop the egg into cubes. Add to salad bowl. Add pickled onions here. If you wish, you can grind it. Mix.

6. Cut the heart into large strips. Add to the rest of the ingredients, season with mayonnaise. Add salt and pepper if necessary.

The appetizer is ready, bon appetit!

Salad recipe “Lady's whim”

This salad is perfect for any holiday table. We will need: beef heart, pickled cucumbers - two pieces, potatoes - one large, one onion, hard cheese - 100 grams, mayonnaise/sour cream and spices.

Prepare a beef heart salad with pickles. First of all, we deal with the heart - the main product. We wash it, cut it into two parts, remove the blood, all ducts, cartilage joints and leave it in water for five hours so that the smell goes away. Then boil with peppercorns, roots and bay leaves in water for about two hours, until fully cooked. In this case, violent boiling should not be allowed. Meanwhile, boil the potatoes and prepare the rest of the ingredients.

Cut cucumbers into thin slices and onion into half rings. Pour boiling water over the latter, then ice water, the bitterness will go away. Cut the potatoes into quarters and chop them into thin slices. Finally, cut the heart into long pieces. Place all ingredients in a salad bowl, add spices, season with sour cream or mayonnaise. Salad with beef heart and pickles is ready. After a little infusion, decorate with cheese, grate it, and serve.

The most delicious heart and tongue salad

There are guests on the doorstep, and you don’t know what to cook? Then the recipe for a simple and quick salad with pork heart and tongue is right for you. So tasty, you can eat your mind!

You will need:

1 pork heart;
1 pork tongue;
1 can of canned peas;
2 onions;
vinegar and water in equal proportions (for marinade);
mayonnaise;
salt;
spices.

Step-by-step preparation:

1. Boil the offal in salted water. Cut the onion into half rings, but not crosswise as usual, but lengthwise. Then it will turn out to be feathers.

2. Free the heart from fat and veins. Cut into strips along with the tongue. Add peas, pickled onions and mayonnaise. Mix everything well. When serving, decorate with herbs.

Pork heart salad with eggs and tongue

Another recipe made from offal with the addition of eggs, fresh cucumbers and herbs. In my opinion, it is a wonderful reminder of sunny summer days and a whole set of vitamins.

You will need:

2 pork hearts;
1 tongue – 400 g;
7 boiled eggs;
3-4 cucumbers;
mayonnaise;
green onions.

Step-by-step preparation:

1. Boil the heart and tongue. The first is to remove excess fat and veins. Cut everything into cubes.

2. Cut cucumbers and eggs into small cubes. Chop the green onions. Mix all ingredients.

3. Season with mayonnaise, carefully place in a salad bowl, decorate as desired and serve.

Cooking puff salad with beef heart

To prepare it we will need: beef heart - 500 grams, hard cheese - 70 grams, boiled eggs - five pieces, pickled cucumbers - four pieces, canned champignons - one jar, green peas, also canned - half a jar, basil or dill. Now about how to prepare a beef heart salad with pickles. Finely chop our offal and chop the mushrooms.

We use them to make the first layer in the salad bowl. Then - the heart. Lubricate each layer with mayonnaise. Chopped cucumbers will go into the third layer, followed by eggs and grated cheese. We finish with peas and use greens as decoration. It is recommended to put the finished dish in the refrigerator for several hours so that it is well soaked. Bon appetit!

Salad from the heart for the holiday table - tasty and beautiful

A quick and tasty recipe for a holiday appetizer called “Royal”. I decorate this dish with green salad leaves. You can put it in portions or in a common dish.

You will need:

450 g pork heart;
350 g carrots;
450 g onions;
50 ml plant. oils;
3 tbsp. l. homemade mayonnaise;
1/2 tsp. salt;
ground black pepper - to taste.

Step-by-step preparation:

1. Boil the pork heart and cool. Cut the onion into half rings. If the onion is large, then cut into quarters. Fry in a frying pan until golden brown.

2. Grate the carrots on a coarse grater. Fry in a frying pan until done. Mix with onions.

3. Cut the heart into large strips. Add to remaining ingredients. Salt and pepper. All that remains is to add mayonnaise. Mix everything thoroughly.

“Golden Heart” salad recipe

Necessary products: beef heart - half a kilogram, onions - four pieces, carrots - three pieces, pickled cucumbers - three pieces, mayonnaise and salt. And now we offer you a beef heart salad with pickles.

Recipe

We process the offal and boil it with peppercorns, allspice, bay leaves and salt for two and a half to three hours. Let it cool down. Fry onions and carrots in vegetable oil, do this separately.

Also let it cool. We cut the cucumbers into cubes; they will be the first layer in the salad bowl. Then grate the heart layer on a coarse grater and cover with mayonnaise. Next - onions, cucumbers and carrots. Mayonnaise again. Heart, mayonnaise again. We continue: onions, then cucumbers and carrots. We finish with mayonnaise. And so on until the products run out. Fresh herbs are on top. Another beef heart salad with pickles has been prepared.