Pomegranate bracelet salad. Video

To prepare the Pomegranate Bracelet salad, you need to take the following ingredients:

– 2 beets;

– 1 onion;

– 2 potatoes;

– 2 carrots;

– 200 grams of boiled or smoked chicken;

– 2 eggs;

– 1-2 grenades;

– 1 glass of walnut kernels;

– 1-2 cloves of garlic;

– mayonnaise; – vegetable oil;

– ground black pepper;

– salt.

• First of all, boil the beets, potatoes, carrots and eggs. Peel and coarsely grated boiled vegetables separately. Peel hard-boiled eggs and also grate or chop with a knife.

• Pass the peeled garlic cloves through a press and mix with mayonnaise.

• Cut boiled or smoked chicken into small cubes or strips. Peel the onions, chop finely and fry in vegetable oil.

• In the center of the dish, in which the salad will be served, place a glass, jar or bottle, around which form a “Pomegranate bracelet”, laying out the prepared ingredients in layers. Salt and pepper some layers (potato, carrot, beetroot) to taste.

• Place the ingredients in the following order:

  1st layer – potatoes, coat it with mayonnaise,

  2nd – half cooked beets, mayonnaise,

  3rd – carrots, mayonnaise,

  4th – walnuts,

  5th – half chicken, mayonnaise.

• Then put the fried onion on top of the egg, coat the layers with mayonnaise.

• Next, lay out the remaining chicken, coat it with mayonnaise, place the beets on top and coat the entire surface of the salad well with mayonnaise.

To prepare the Pomegranate Bracelet salad, it is better to use last year’s fruits, in which the bones have become soft

• Remove the cup from the center. Don’t forget to coat the middle of the Pomegranate Bracelet with mayonnaise.

• Peel the pomegranate and cover the top of the salad with pomegranate seeds.

• Then put the “Pomegranate Bracelet” in the refrigerator for 12 hours to soak.

To prepare the “Pomegranate Bracelet” with prunes and nuts, you will need the following ingredients:

– 1 beet; 

– 2 carrots; 

– 2 potatoes; 

– 100 grams of pitted prunes; 

– 200 grams of chicken fillet; 

– 2 walnuts; 

– 3 eggs;

 – 1 grenade;

 – mayonnaise; 

– salt;

 – ground black pepper.

• Wash the beets, carrots and potatoes thoroughly and boil them in their “uniforms” in different saucepans. Then cool, peel and grate all vegetables individually on a coarse grater.

• Grate the beets. Peel the walnuts, chop and mix with the grated beets.

• Boil the chicken fillet, cool and cut into small cubes.

• Rinse the prunes well and chop them.

• Boil the eggs hard-boiled and, after cooling, peel. Then also chop with a knife or grate on a fine grater.

• Peel the pomegranate and separate the grains, then place a glass or bottle in the middle of the plate and lay the salad ingredients in layers, smearing each with mayonnaise:

  1st layer – potatoes,

  2nd – beets with nuts,

  3rd – chicken,

  4th – prunes,

  5th – carrots,

  6th – eggs.

• At the very end, very carefully remove the glass from the middle and sprinkle the surface of the salad with pomegranate seeds.

• Then place the salad dish in the refrigerator for a few hours.

This version of the Pomegranate salad is prepared without beets. It will need the following ingredients:

 – 1 large grenade; 

– 1 cup walnuts; 

– 200 grams of hard cheese; 

– 1-2 cloves of garlic; 

– mayonnaise; 

– salt.

• To begin with, fry the walnut kernels in a pan without oil.

• Then grind them with a knife or grind them in a mortar.

• Grate hard or semi-hard cheese (Poshekhonsky, Cheddar, Gouda) on a coarse grater.

• Peel the cloves of garlic, pass through a press, mix with grated cheese and nuts, season with mayonnaise.

• Disassemble the pomegranate into grains.

• When all the ingredients are ready, transfer the salad to a deep salad bowl and garnish the surface with pomegranate seeds.

It needs the following ingredients:

– 2 eggs; 

– 3 potatoes; 

– 2 onions;

– 2 carrots; 

– 1 grenade; 

– walnuts; 

– 150 grams of chicken fillet; 

– 1-3 cloves of garlic; 

– ½ glass of sour cream;

– ½ cup Tabasco sauce.

• Boil eggs and vegetables (potatoes, carrots) separately. Cool, peel and grate separately on a coarse grater. Chop the onion finely and fry it in vegetable oil.

• Boil the chicken fillet and, after cooling, cut into small cubes.

• Chop the walnut kernels.

• Disassemble the pomegranate into seeds.

• Next, prepare a salad dressing. Peel and crush the garlic cloves. In a small bowl, stir well and whisk the sour cream, tabasco sauce and garlic.

Due to the fact that sour cream quickly impregnates the layers, the Pomegranate Bracelet salad without beets can be served immediately

• Lay the Pomegranate Bracelet salad without beets in layers: first the potatoes, then the onions with carrots and chicken, then the nuts.

• Spread everything well with sour cream dressing and cover thickly with pomegranate seeds.