Kaleidoscope salad

The Kaleidoscope salad will not take much time to cook, but it will delight you with its taste on the New Year's table. Surprise your guests with an interesting presentation.

Cooking time 30 minutes


Chicken liver 200 g

Canned green peas 200 g

Canned corn 200 g

Korean carrots 200 g

Pickled cucumber 3 pcs

Potatoes 3 pcs

Frying oil to taste


Peel the potatoes.

Cut the potatoes into strips.

Fry in a pan with vegetable oil until golden brown.

Boil chicken liver until tender and cool in broth.

Cut the liver into cubes and place in two sections on a large platter.

Add two sectors of canned peas.

Add two slices of sliced ​​pickled cucumbers.

Add two sectors of corn and two carrots.

Add potatoes to the middle of the salad.

Add Mayo.

Garnish with green onions.

Stir the salad on the festive table in the presence of guests.

Bon appetit! Happy New Year!