Simple and delicious pork heart salad with pickled cucumber

With mustard, With mushrooms, With cabbage, With onions, With mayonnaise, With carrots, With vegetables, With nuts, With bell peppers, With tomatoes, With cheese, With beans, With prunes, With garlic, With sour cream SALADS with pork
A fairly popular product for preparing various dishes, including salads, is pork heart. If this ingredient is present in combination with a minimum set of products, you can really get a satisfying and tasty dish. So, we’ll tell you below how to properly prepare pork heart salad.

With fried eggplant With pickled cucumber and mayonnaise With pickled onions Pork heart salad with cabbage With mushrooms and eggs With Korean carrots Simple with cheese and garlic With carrots and onions With nuts and prunes Pork heart salad with beans With corn, cucumber and bell pepper Festive version with pomegranate With green peas Without mayonnaise Pork heart salad with radish

With fried eggplant

The most satisfying salad made from pig heart and eggplant, which men love very much.

Products: • 300 g of heart; • 50 g mayonnaise; • 150 ml red wine; • 100 g eggplants; • 50 g onion; • 100 g of green peas; • 50 ml sunflower oil;

Chop the heart into strips, marinate it in wine and mayonnaise, refrigerate for a day.

Next, cut the eggplants into small pieces and onion into rings. Fry vegetables with marinated meat in sunflower oil, cool.

Transfer to a plate, sprinkle with peas, and garnish with herbs. And for those who make an appetizer for the stronger sex, we also recommend taking a look at the photo recipe for the Male Whim salad. Your defenders will be delighted!

With pickled cucumber and mayonnaise

Quite a spicy salad with a slight sourness, which can rightfully take its place on the holiday table.

Ingredients: • 1 jar of pickled mushrooms; • 1/2 kg pork heart; • 4 pickled cucumbers; • 5 eggs; • 70 g cheese; • 0.5 cans of peas; • greens for decoration; • mayonnaise for lubrication.

Boil the heart and cut it into strips.

Finely chop the mushrooms and place them in the first layer on the dish.

Next, make the next layer of the heart.

Thinly slice the pickled cucumbers. This will be the third layer.

Grate the boiled eggs and place on top of the cucumbers.

Cover the salad with grated cheese. After this, place the peas and selected greens.

Coat each layer with mayonnaise.

Preparation:

First, cut the raw heart in two and remove blood clots and capillaries. Rinse it thoroughly with warm water and fill it with hot water. Cook the heart until tender in salted water with the addition of herbs and spices. As soon as it cools down, cut it into thin strips.

Now peel the onion and chop it into half rings. Grind the peeled carrots on a grater. In a frying pan heated with oil, sauté the vegetables until golden brown, but do not overcook them to a crisp.

We wash the cucumbers from brine and then chop them into strips.

Cook the eggs for at least 8-10 minutes until firm. Remove the shell and grind on a grater. Mix mayonnaise and table mustard in a bowl until smooth to make an excellent sauce.

Now put the chopped boiled heart on a dish and coat it with sauce. Then we put a layer of cucumbers and cover it with sauté. Spread the sauce again so that it thoroughly covers the entire layer. Now sprinkle the pork heart salad with chopped eggs on top and, if desired, decorate with herbs or vegetables. It turns out appetizing and tasty.

I also suggest looking at other recipes for tongue salads that can be served on the New Year’s table.

With pickled onions

A very simple but incredibly satisfying salad with pork heart, which has a special piquancy due to pickled onions.

For the salad: • 750 g pork offal; • 3 onions; • 225 g mayonnaise; • black pepper to taste.

For the marinade: • 150 ml vinegar; • 2 tsp. salt; • 5 tsp. Sahara; • 200 ml water.

Boil the heart until soft. Cool it down.

Peel the onion, chop it into half rings, place in a deep bowl. Add sugar, salt, vinegar and water. Mix thoroughly. Marinate the onions for at least 30 minutes. It will turn out sweet and sour and without the bitterness inherent in this vegetable.

Remove any fat from the heart and cut into small strips.

Place the onion in a colander and add to the meat. Add spices as needed. Lubricate it with mayonnaise. Stir and let soak for 30 minutes.

Pork or beef heart salad with pickled onions

Kitchen utensils: saucepan, bowl, salad bowl, cutting board, spoon, knife.

Ingredients

Beef or pork heart	0.9-1 kg
Drinking water	2 l for cooking
Medium onion	2-3 pcs.
Canned green peas	1 jar
Table vinegar	1 tbsp. l.
Salt	1-1.5 tsp.
Granulated sugar	0.5 tsp.
Any mayonnaise	2-3 tbsp. l.

Step-by-step preparation

1. Before cooking beef or pork heart for salad, cut it in half and remove any blood clots. Trim fat and hard vessels. It is advisable to then soak it in cold water for at least 30 minutes.

2. Pour approximately 2 liters of water into a medium saucepan and place on fire. When it starts to boil, add a teaspoon of salt and throw in the heart halves. If necessary, add water so that it is completely covered. Cook until done for about 2 hours. Drain the water and cool.

3. While the heart is cooking, marinate the onion. Clean 3 heads and cut into half rings. Place it in a bowl, add half a teaspoon of sugar and a pinch of salt. Mix 1 tbsp. l. table vinegar with the same amount of water. Instead, you can squeeze the juice from one half of a lemon. Using your hands, separate the onion into individual strips and lightly grind.

4. Cut the cooled heart into plates, and then into thin bars and place in a deep bowl.

5. Open the can of peas and drain the liquid. Place it in a container with a heart. Add onion, 2-3 full tablespoons of mayonnaise and mix well.
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6. Place on a plate or in a salad bowl, sprinkle with green onions or garnish with parsley leaves and serve.

Video recipe

See the recipe for a simple, quick, satisfying, but at the same time dietary salad with boiled heart and pickled onions.

You can make any meat salad from the heart, including the well-known Olivier. And it also turns out to be a very tasty Man’s Dream, which, thanks to the use of the heart, will turn out to be more budget-friendly.

Pork heart salad with cabbage

Use natural yogurt for dressing. Then it will not overshadow the taste of the subtly combined products in the dish.

Ingredients: • 1 pork heart; • 1 onion; • 1 carrot; • 2 tomatoes; • 100 g of salad cabbage; • 1 tsp. vinegar; • 2 tbsp. l. sunflower oil; • 50 ml yogurt; • 1.5 tsp. table mustard; • salt, black pepper - to taste.

Boil the heart, cut it into small slices.

Cut the onion into half rings. Combine the 2 components, add salt and pepper, pour in vinegar, stir and set aside for 60 minutes.

Peel the carrots, chop them and add them to the meat and onions.

Finely chop or tear the washed cabbage with your hands and also add to the salad.

Cut the tomatoes into slices and place on a layer of cabbage. Mix carefully.

Make a gas station. To do this, mix plain yogurt, butter and mustard.

Place the salad on a dish, top it with dressing and chopped boiled eggs.

Spicy Korean pork heart salad

But it’s better to make this appetizer in advance, since it becomes tastier the longer it sits. If guests are expected in the evening, it is better to start preparing in the morning.

• Heart;
• Carrots – 1 pc.;
• Onions – 1.5 pcs.;
• Lemon juice – 1 tbsp. l.;
• Garlic – 3 cloves;
• Vegetable oil – 50 g;
• Soy sauce;
• Red hot ground pepper.

What to do:

1. Peel and grate carrots for Korean salads.
2. Cut one and a half heads of onion into thin half rings and place in a bowl with the carrots.
3. Pour in lemon juice, squeeze out the garlic, add salt and pepper and mix everything.
4. Cut the heart into thin strips and add to the rest of the vegetables.
5. Pour the oil into a frying pan and heat over medium heat until light smoke appears. This is a very important process, because if you miss the moment, the contents of the frying pan may burst into flames along the inner walls of the frying pan.
6. Carefully pour the hot oil over the shredded food using a tablespoon; it will sizzle.
7. Mix everything vigorously.
8. To add even more Korean flavor, add ground red pepper on the tip of a knife and pour over soy sauce.

This salad can be eaten warm, but it becomes even tastier if you leave it in a cold place for several hours.

With mushrooms and egg

For this appetizer, it is better to use champignons, as they will add a special aroma and enhance the taste of each component.

Food set: • 400 g of heart; • 1 pc. onions and carrots; • 100 g of fresh mushrooms; • 3 eggs; • 2 small pickled cucumbers; • mayonnaise, salt, vegetable oil - to taste.

Treat the fresh heart well, removing fatty deposits, films, etc. Boil it until fully cooked (about 2-4 hours). After cooling, cut into long strips.

Chop the peeled onion into half rings. Next, chop the carrots into bars and mushrooms into strips. Heat a frying pan, add oil, fry the vegetables, adding them one at a time. A couple of minutes is enough. The main thing is that they become transparent and soft. Add mushrooms and fry for another 7 minutes.

Cut boiled eggs in a convenient way.

Chop the cucumbers into thin bars.

Combine all ingredients, add salt, mix with mayonnaise.

With pickled champignons

Pork heart salad (the recipe is published later in the article), to which pickled mushrooms are added, has a calorie content of approximately 159.3 kcal per 100 g.

And his BZHU turns out to be:

BJU	Value in g per 100 g
Squirrels	7,8
Fats	13,1
Carbohydrates	2,2

What ingredients will you need?

For the dish you need to take:

• pork heart (fresh) – 370-400 g;
• eggs (pre-cooked until the yolk is firm) – 2 pcs.;
• medium-sized onion and carrots - 1 pc.;
• pickled cucumber – 2 pcs.;
• champignons (canned) – 120-140 g;
• sauce, salt, spices, oil.

The easiest way to sauce this salad is to use regular mayonnaise. But you can choose other options. For example, a mixture of sour cream, sweet mustard, salt, garlic and chopped herbs. The proportions of such a sauce are determined by the taste of the cook himself.

Step-by-step cooking process

The cooking process includes several stages:

1. A thoroughly washed fresh heart should be filled with lightly salted water in large quantities and simmered over low heat. During the process, it is necessary to remove foam from the surface of the liquid. It is best to leave the finished offal to cool directly in the broth, after which it is cut into thin long strips.
2. The onion must be peeled and then cut into neat thin quarter rings. And peeled carrots should be chopped into cubes. To avoid working with a knife for a long time, you can use a special Korean grater at this stage.
3. Place the pickled mushrooms in a colander, drain the liquid, and then cut into strips.

4. At the next stage, you need to put a frying pan with oil on the fire, add all the vegetables into it and fry for a couple of minutes. During this time, the pieces should soften and become transparent. But there is no need to brown them.
5. Next, you can add the champignons to the vegetable mixture and cook the ingredients together for 6-7 minutes over medium heat.
6. The eggs should be cooled, peeled and chopped into neat cubes/slices, then mixed in a common bowl with the remaining ingredients prepared in the steps above. Pickled cucumbers are chopped in the same way, and then poured into a salad bowl. The frying should have cooled completely by this time.

After thoroughly mixing the salad, you need to add salt, add spices to taste, and also add the selected sauce.

Rules for serving dishes, decoration

Immediately after mixing all the ingredients, the finished treat can be served. It can also become an independent dish for a snack, as it turns out to be very satisfying.

With Korean carrots

If you like spicy food, be sure to prepare this salad. Thanks to Korean cuisine, you'll get a savory snack. Carrots play an important role in the dish, so this recipe for a delicious salad with pork heart is based on preparing them yourself.

Required: • 750 g by-product; • 2 eggs; • pickled onions and carrots; • mayonnaise for dressing; • greens for decoration.

For pickled onions: • salt to taste; • 1 tsp. Sahara; • 2 onions.

For Korean carrots: • 350 g carrots; • 5 cloves of garlic; • 1 pinch of red and black pepper; • 60 ml vegetable oil; • 1 tsp. coriander; • 1-2 tsp. vinegar

First, pickle the carrots. To do this, grate it on a special grater, add salt, and pour vinegar to taste. The amount of this ingredient will depend on your personal preference. If you want the carrot and pork heart salad to be spicier and sour, use more vinegar. Next, squeeze out the garlic and sprinkle with spices. Pour oil into a frying pan, heat it and pour it into the carrots. Stir and refrigerate for at least 3 hours.

Boil the heart. This will take about 3 hours. After cooling, cut into strips.

Peel the onion and chop it as finely as possible. Dilute the vinegar with water (1:1) and pour it onto the vegetable. Add sugar. Leave to marinate for half an hour.

Boil the eggs, cut into small slices.

Mix all the prepared ingredients, season with mayonnaise, add salt if necessary.

Chop the greens and decorate the salad with them.

Simple salad with pork heart and carrots

We will need the following products for the salad:

• pork heart - 900 g
• garlic – 5 g
• carrots – 800 g
• cheese – 175 g
• mayonnaise, butter, salt, pepper.

We will prepare a salad with pork heart and carrots like this:

1. Cut the boiled heart into strips.
2. Three carrots on a grater.
3. Cut the onion into rings.
4. Fry everything (first the carrots and onions, then add the heart).
5. When everything has cooled, add garlic, mayonnaise and spices as desired.
6. Sprinkle grated cheese on top.
7. Serve cold.

Simple with cheese and garlic

Ideal for every day. Minimum effort – maximum pleasure and taste.

Components: • 1 medium-sized heart; • 150 g soft cheese; • 100 g processed cheese; • 3-4 cloves of garlic; • 4 tbsp. l. mayonnaise; • spices – to taste.

Cut the finished heart into thin straws.

Grate both types of cheese.

Pass the garlic through a press.

Combine all prepared ingredients and season with mayonnaise. If necessary, you can add salt and black pepper.

With carrots and onions

Thanks to garlic and pickled cucumbers, you will get a bright-tasting salad of pork offal with regular carrots and onions. This appetizer is perfect for a holiday table.

Ingredients: • 1 pork heart; • 1 onion; • 1 carrot; • 2 pickled cucumbers; • salt, black pepper - to taste.

Dressing: • 1 tbsp. l. sour cream; • 1 tsp. French mustard; • 1 clove of garlic; • vegetable oil – for frying.

Boil the heart until tender for 2-3 hours.

Peel the onions and carrots. Cut the first vegetable into half rings, grate the second with a coarse grater. Pour oil into the pan, sauté the onion until soft, stirring occasionally. Add carrots. Fry for about 10 minutes until the food is soft. Cool.

Cut the cucumbers into thin bars. Do the same with a cold heart.

In a deep container, mix all the salad ingredients that you have prepared.

Make a dressing by combining the ingredients indicated in the recipe. First peel the garlic and pass it through a press. Mix thoroughly and add to salad before serving. Sprinkle with spices if necessary.

Classic salad of boiled pork heart with carrots and pickles

A tasty, satisfying and moderately spicy appetizer that can rightfully be called a classic. The salad is prepared from the simplest ingredients, but this does not lose its flavor. Instead of horseradish and mustard, you can add crushed garlic to mayonnaise, and replace boiled carrots with Korean ones.

Cooking time: 40 minutes Number of servings: 5

Ingredients:

• boiled pork heart (400-500 g);
• pickled cucumber (4-5 pcs.);
• boiled carrots (2-3 pcs.);
• onions (1-2 pcs.);
• boiled chicken egg (4-5 pcs.);
• parsley (1 bunch);
• mayonnaise (250 g/to taste);
• horseradish/mustard (1 tbsp/to taste);
• salt, pepper (to taste).

Preparation:

1. Boil the carrots, peel and grate on a coarse grater or cut into large strips.
2. Peel hard-boiled eggs and separate the yolks from the whites. Grate the yolks on a fine grater or chop with a knife, cut the whites into large strips.
3. Cut the boiled pork heart into small pieces.
4. Peel the onion and chop into thin half rings.
5. Drain the marinade from the cucumbers, trim the tails and cut into large strips. Strain off excess liquid.
6. Mix mayonnaise with horseradish or mustard until smooth.
7. Wash the parsley, dry and finely chop.
8. Place onions and cucumbers in a deep bowl. Mix thoroughly with your hands so that the onions are saturated with the cucumber marinade.
9. Add the remaining ingredients to the onions and cucumbers. Season with salt and pepper to taste, season the salad with mayonnaise sauce and stir. Sprinkle with grated yolks and garnish with chopped parsley.

The dish is ready to serve!

With nuts and prunes

An incredibly original dish of pork heart, which is given its special colorful taste by nuts and prunes.

Products: • 300 g of pig heart; • 1 onion; • 50 g pine nuts; • 200 g prunes; • mayonnaise, vegetable oil - to taste.

Cut the heart into 4 parts, boil for 2 hours in water.

Peel the onion, chop it into half rings, sauté in sunflower oil until fully cooked.

Fry the nuts in a dry frying pan until browned.

Pour boiling water over the prunes, strain and squeeze through a colander.

Cut all the components of the dish into strips and combine. Add salt and season with mayonnaise.

Recipe: Pork heart salad with carrots. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pork heart salad with carrots.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	155 kcal	1684 kcal	9.2%	5.9%	1086 g
Squirrels	18.9 g	76 g	24.9%	16.1%	402 g
Fats	8.8 g	56 g	15.7%	10.1%	636 g
Carbohydrates	3.1 g	219 g	1.4%	0.9%	7065 g
Organic acids	0.1 g	~
Alimentary fiber	0.9 g	20 g	4.5%	2.9%	2222 g
Water	70.7 g	2273 g	3.1%	2%	3215 g
Ash	2.469 g	~
Vitamins
Vitamin A, RE	357 mcg	900 mcg	39.7%	25.6%	252 g
Retinol	0.001 mg	~
beta carotene	2.138 mg	5 mg	42.8%	27.6%	234 g
Vitamin B1, thiamine	0.264 mg	1.5 mg	17.6%	11.4%	568 g
Vitamin B2, riboflavin	0.617 mg	1.8 mg	34.3%	22.1%	292 g
Vitamin B4, choline	1.12 mg	500 mg	0.2%	0.1%	44643 g
Vitamin B5, pantothenic	2.951 mg	5 mg	59%	38.1%	169 g
Vitamin B6, pyridoxine	0.505 mg	2 mg	25.3%	16.3%	396 g
Vitamin B9, folates	7.888 mcg	400 mcg	2%	1.3%	5071 g
Vitamin B12, cobalamin	5 mcg	3 mcg	166.7%	107.5%	60 g
Vitamin C, ascorbic acid	2.33 mg	90 mg	2.6%	1.7%	3863 g
Vitamin E, alpha tocopherol, TE	2.16 mg	15 mg	14.4%	9.3%	694 g
Vitamin H, biotin	16.6 mcg	50 mcg	33.2%	21.4%	301 g
Vitamin K, phylloquinone	2.5 mcg	120 mcg	2.1%	1.4%	4800 g
Vitamin RR, NE	10.9479 mg	20 mg	54.7%	35.3%	183 g
Niacin	5.106 mg	~
Macronutrients
Potassium, K	169.45 mg	2500 mg	6.8%	4.4%	1475 g
Calcium, Ca	35.1 mg	1000 mg	3.5%	2.3%	2849 g
Magnesium, Mg	27.01 mg	400 mg	6.8%	4.4%	1481 g
Sodium, Na	554.77 mg	1300 mg	42.7%	27.5%	234 g
Sera, S	286.63 mg	1000 mg	28.7%	18.5%	349 g
Phosphorus, P	162.7 mg	800 mg	20.3%	13.1%	492 g
Chlorine, Cl	907.5 mg	2300 mg	39.5%	25.5%	253 g
Microelements
Aluminium, Al	110.6 mcg	~
Bor, B	25 mcg	~
Iron, Fe	4.448 mg	18 mg	24.7%	15.9%	405 g
Yod, I	4.35 mcg	150 mcg	2.9%	1.9%	3448 g
Cobalt, Co	7.288 mcg	10 mcg	72.9%	47%	137 g
Lithium, Li	1.125 mcg	~
Manganese, Mn	0.1771 mg	2 mg	8.9%	5.7%	1129 g
Copper, Cu	376.64 mcg	1000 mcg	37.7%	24.3%	266 g
Molybdenum, Mo	26.375 mcg	70 mcg	37.7%	24.3%	265 g
Nickel, Ni	0.375 mcg	~
Rubidium, Rb	59.5 mcg	~
Selenium, Se	0.374 mcg	55 mcg	0.7%	0.5%	14706 g
Fluorine, F	3.88 mcg	4000 mcg	0.1%	0.1%	103093 g
Chromium, Cr	0.25 mcg	50 mcg	0.5%	0.3%	20000 g
Zinc, Zn	2.9018 mg	12 mg	24.2%	15.6%	414 g
Digestible carbohydrates
Starch and dextrins	0.7 g	~
Mono- and disaccharides (sugars)	2.4 g	max 100 g
Glucose (dextrose)	0.631 g	~
Sucrose	1.469 g	~
Fructose	0.338 g	~
Essential amino acids	0.094 g	~
Arginine*	1.215 g	~
Valin	1.249 g	~
Histidine*	0.604 g	~
Isoleucine	0.974 g	~
Leucine	1.777 g	~
Lysine	1.702 g	~
Methionine	0.465 g	~
Methionine + Cysteine	0.719 g	~
Threonine	0.949 g	~
Tryptophan	0.279 g	~
Phenylalanine	0.898 g	~
Phenylalanine+Tyrosine	1.643 g	~
Nonessential amino acids	0.194 g	~
Alanin	1.066 g	~
Aspartic acid	2.072 g	~
Glycine	0.873 g	~
Glutamic acid	3.022 g	~
Proline	1.097 g	~
Serin	0.86 g	~
Tyrosine	0.745 g	~
Cysteine	0.254 g	~
Sterols (sterols)
Cholesterol	153.75 mg	max 300 mg
beta sitosterol	7.375 mg	~
Saturated fatty acids
Saturated fatty acids	2.1 g	max 18.7 g
14:0 Miristinovaya	0.113 g	~
16:0 Palmitinaya	1.241 g	~
18:0 Stearic	0.692 g	~
20:0 Arakhinovaya	0.029 g	~
22:0 Begenovaya	0.017 g	~
Monounsaturated fatty acids	3.785 g	min 16.8 g	22.5%	14.5%
16:1 Palmitoleic	0.142 g	~
18:1 Oleic (omega-9)	3.417 g	~
20:1 Gadoleic (omega-9)	0.013 g	~
Polyunsaturated fatty acids	2.85 g	from 11.2 to 20.6 g	25.4%	16.4%
18:2 Linolevaya	2.522 g	~
18:3 Linolenic	0.075 g	~
20:4 Arachidonic	0.25 g	~
Omega-3 fatty acids	0.1 g	from 0.9 to 3.7 g	11.1%	7.2%
Omega-6 fatty acids	1.3 g	from 4.7 to 16.8 g	27.7%	17.9%

The energy value of Pork Heart Salad with Carrots is 155 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Pork heart salad with beans

You can get a simple, tasty, unusual dish from just 4 ingredients. Try it, you won't regret it.

Ingredients: • 2 eggs; • 200 g beans; • 1 boiled heart; • mayonnaise – for dressing.

Boil the egg, cool and cut into cubes.

If you prefer raw beans, then boil them until fully cooked. If it’s canned, then just put it in a bowl. This can be either a white or red variety of legumes.

Add eggs and heart cut into strips.

Mix the ingredients, add mayonnaise. If there is not enough salt, then season to taste.

Korean heart salad with carrots

This salad has a quite noticeable and pronounced taste, because it contains Korean carrots. And pickled onions add a spicy taste. You can add boiled eggs to the composition indicated below - it also turns out very tasty.

Here are the quantities of products we will use:

• Heart 700 g
• Korean carrots 200 g
• Onions 2
• Mayonnaise 2-3 tbsp. spoons
• Vinegar (for marinade) and salt, if needed to taste
• Greenery

You can cook pork or beef heart.

If you have a pre-cooked heart in the refrigerator and buy Korean-style carrots on the way home from work, then preparing this salad will take a matter of minutes. Here's how it's done.

With corn, cucumber and bell pepper

It would seem that these products do not combine. This is wrong! When put together, they make a stunning dish.

Ingredients: • 400 g pork by-product; • 2 eggs; • 2 fresh cucumbers; • 1 sweet pepper; • 1 can of corn; • 4 tbsp. l. mayonnaise; • salt, pepper, herbs.

Cut the boiled heart into strips.

Also, bring the eggs to readiness, peel, and grate with a coarse grater.

Chop the peppers and cucumbers into thin slices.

Drain the corn.

Proceed to forming the salad. Place the ring on the dish. The first layer is half a chopped heart. Add salt and add cucumber. Press down lightly with a spoon. Top with mayonnaise.

Next, add half the corn and mayonnaise again.

The next step is to add all the eggs, add mayonnaise.

Add the remaining meat on top, season and grease.

Top with pepper and leftover corn. Compact it.

Leave the salad for 30 minutes directly in the ring in the refrigerator. Next, remove the mold, make a mesh of mayonnaise, and decorate with herbs.

Salad with pork heart recipes

Suggested options for home cooking with photos and videos can be done quickly and easily.

Salad with pork heart without mayonnaise

Ingredients: 1. Boiled pork heart – 500 g. Cut into bars. 2. Tomato 2 pcs. Cut into thin slices. 3. Onion, chopped and pickled (if desired). 4. Celery 2 stalks. Finely chop. 5. Dressing: vegetable oil, salt and lemon juice. These products are mixed and seasoned with olive or vegetable oil

Salad with pork heart and mushrooms

You will need: 1. Heart 500 gr. 2. Champignons 200 gr. 3. Egg 4 pcs. 4. Onions 1 – 2 pcs. 5. Pepper, salt and mayonnaise. 6. Vegetable oil. Boil the heart and eggs until tender and cool. Grate on a grater with large meshes. The champignons and onions are fried in oil, cooled, salted and peppered. Combine all ingredients and flavor with mayonnaise.

Salad with carrots

Ingredients: 1. Carrots 3 pcs. 2. Eggs 4 pcs. 3. Pig heart. 4. Onion 2 pcs. 5. Salt, mayonnaise, pepper. Carrots and onions are sautéed and cooled. The pork heart is boiled, cooled and cut into small cubes. Connect with passivation. Season with mayonnaise, pepper and salt.

Pea salad

Ingredients: 1. Boiled heart (200 g) cut into flat cubes. 2. Canned peas 5 tbsp. l. 3. Canned corn 5 tbsp. l. 4. Pepper (2 - 3 pieces) cut into strips. 5. Salt, mayonnaise, pepper. Mix the ingredients, add salt, pepper and season with mayonnaise.

Salad with pork heart and pickled cucumbers

Ingredients: 1. Pork heart - boiled, cut into cubes. 2. Onions and carrots are sautéed in vegetable oil. 3. Pickled cucumbers (4 pcs.) cut into strips. 4. Eggs (4 pcs.) Cut into flat strips. 5. Dressing: mayonnaise (5 tbsp) mixed with mustard (1 tsp). The ingredients are placed in a salad bowl, seasoned and mixed. You can also lay them out in layers. Then you need to grease each layer with mayonnaise.

Recipe by Julia Vysotskaya

Ingredients: 1. Pork heart is boiled in water with the addition of carrots, sea salt, cloves and pepper. Cool and cut into cubes. 2. Tomatoes – cut into large cubes. 3. Sweet pepper – cut into large cubes. 4. Onion – cut into half rings. 5. Balsamic vinegar. 6. Lemon juice. 7. Olive oil. Lightly fry the onion in olive oil, add 1 tsp. vinegar and fry for another 2 minutes. Add a heart. Warm up slightly. Place in a heat-resistant bowl in layers: heart with onions, tomatoes and peppers. Sprinkle with olive oil and place in the oven. Readiness is determined by the vegetables. Usually 15 minutes is enough. Place the salad on a plate and pour over a dressing of oil (3 tbsp) and vinegar (1 tbsp).

Festive option with pomegranate

Using pomegranate, you will get an original appetizer made from pork heart with a slight sourness that your guests will definitely like.

Food set: • 1 pork heart; • 2 small white onions; • 3 tbsp. l. lemon juice; • 2 tsp. sugar: • 1 pomegranate; • 5 tbsp. l. light mayonnaise; • salt, pepper – as needed.

Boil the heart by adding salt to the water. Cut the cooled meat into strips.

Chop the onion into rings, pour lemon juice into it, sprinkle with sugar, remember and leave to marinate.

Select all the grains from the pomegranate.

Squeeze the moisture out of the onion, add to the meat, add salt and pepper if necessary. Add pomegranate and mix well. Then season with mayonnaise, and top with green onions for decoration or other available greens.

We can also recommend using this fruit to prepare an incredibly tasty and beautiful Pomegranate Bracelet salad using a recipe with photos.

Salad with heart, apple, vegetables and cheese

This salad is laid out in layers, so it will take a little longer to prepare.

Ingredients

• one pork heart;
• one apple;
• one carrot;
• one onion;
• garlic - 3 cloves;
• cheese - 200 grams;
• egg - three pieces;
• sour cream - 100 grams;
• mayonnaise - 200 grams;
• vinegar (9%) - 2 tablespoons;
• salt and sugar - to taste.

How many calories

Nutritional value per 100 g
Calorie content	209.8 kcal
Squirrels	10.41 g
Fats	16.95 g
Carbohydrates	3.85 g
Cooking time	170 min.
Portions	10 pieces.

Step-by-step instruction

1. Cut the onion into half rings and pour boiling water over it. Leave it in this position for 10 minutes.
2. After this, squeeze out the onion and put it in a plate.
3. Pour vinegar into a plate with the onions, add salt, sugar and pepper. Stir and leave to marinate.
4. Boil the eggs, remove the white, and grate the white and yolk in turn on a coarse grater.
5. On a coarse grater, grate carrots, apples, cheese, and pork heart.
6. Fry carrots in vegetable oil until soft.

After this, lay out the salad in layers:

1. Spread the grated heart with sour cream mixed with mayonnaise and crushed garlic.
2. Then add the onion, squeezing it first.
3. Next - carrots. Grease with mayonnaise.
4. Next come egg whites and cheese. Coat them too.
5. Place the apple last. Repeat all layers until all ingredients are gone.
6. Leave the egg yolk for the very last layer.

If desired, you can decorate the salad with olives.

With green peas

A dish made from a minimal set of ingredients stands out for its originality and brightness of taste.

Products: • 1 small offal; • 3 eggs; • 0.5 bunch of green onions; • 200 g canned peas; • 50 g mayonnaise; • salt.

Cut the boiled pork heart into strips.

Also boil the eggs, cut into large slices.

Wash the green onions and chop as finely as possible.

Mix the prepared products, add peas.

Season with mayonnaise, add salt and mix.

Without mayonnaise

For dressing: • 1 lemon; • 3 tbsp. olive oil; • chili pepper; • 1 clove of garlic • a bunch of green onions; • hard cheese for decoration.

Combine lemon juice with olive oil and chopped garlic. To the boiled and chopped offal, add chopped red pepper (to taste, if desired, you can omit it at all), green onions and dressing. Place on a plate. Sprinkle with thinly sliced ​​diamonds of hard cheese.

Pork heart salad with radish

An excellent option for those who love and often use radishes in dishes.

Ingredients: • 700 g heart; • 400 g black radish; • 200 g of onion; • 200 g carrots; • 2 tbsp. l. sour cream; • lean oil – for frying; • salt – to taste.

Boil the heart, cool, cut into strips.

Grate the peeled radish on a coarse grater.

Remove the skins from the onion, chop finely and fry in oil until soft.

Chop the carrots and fry along with the onions for another 5 minutes.

Place radishes, vegetables and meat into a salad bowl. Season with sour cream. Add some salt. And you can serve it to the table.

Heart salad with braided cheese

Here are the ingredients needed for this dish:

• heart – 0.5 kg,
• smoked/unsmoked braided cheese – 300 g,
• eggs - 3,
• mustard,
• mayonnaise,
• greenery.

Sequence of the cooking process:

1. Separate the cheese braid into strips, each separately. Cut into pieces about 3 cm long.
2. The straw into which you cut the boiled heart should be the same length (or immediately cut it into longer strips, so that when you fry it, you get what you need)
3. Add eggs to the salad, mix everything with mayonnaise and place on a shallow serving dish with green lettuce leaves.

Alternatively, you can make a different serving - put cheese and meat in a ring, and put eggs in the middle. In this case, all ingredients must be mixed with mayonnaise in advance.

Small subtleties

The fundamental factor that will allow you to prepare a delicious salad is proper boiling of the heart. It is advisable to prepare it in the evening.

So, first, rinse the offal under running water. Pour water into a large saucepan, add meat, leave for at least 15 minutes. After this, drain the water, remove fat, vessels, etc. Place the heart in the pan again, pour in water, and place on the burner. When the liquid boils, skim off the foam, turn the heat to low and simmer for 60 minutes. Drain the water again, rinse the offal, and add water again. After 30 minutes, repeat the process, and then cook for another 45 minutes. 15 minutes before the end of the process, add salt and the necessary spices.

Store meat directly in the broth in which it was cooked. Use in the morning to make pork heart salad. Cook deliciously and with soul!

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Recipe for a simple pork heart salad with fresh cucumber

Another simple dish, the main ingredient of which is pork heart. Thanks to the fairly quick preparation process and satiety, this salad is loved by many housewives.

Ingredients:

• 300 grams of boiled heart;
• Bell pepper;
• 2 small cucumbers;
• 2 cloves of garlic;
• a little dill and green onions;
• ground salt and pepper;
• 2-3 tablespoons of olive oil and the same amount of soy sauce.

Recipe for a simple pork heart salad with fresh cucumber

Cooking steps:

Cut the boiled heart into small cubes or strips. We send it to the frying pan.
1. Sweet peppers must be washed, peeled and chopped. Add it to the heart along with soy sauce and ground pepper. Let's start frying. It is very important to turn off the heat in time - the sweet pepper should not become too soft.
2. While the main ingredients are frying, chop the cucumbers. We pass the garlic through a crush and cut the onion into strips. Mix these ingredients in a salad bowl.
3. Finely chop the greens and pour them into a salad bowl. Add fried meat and pepper to this.
4. Season with a small amount of olive oil. If desired, you can use mayonnaise. After thorough mixing, the salad will be completely ready.