10 best recipes for "Pomegranate bracelet". These salads do not linger on the table

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Traditional recipe with chicken, as well as delicious combinations with beef, fish and more.

1. Classic salad "Pomegranate bracelet" with boiled chicken

Ingredients

• 2 eggs;
• 200 g chicken breast fillet;
• 2 beets;
• 2 carrots;
• 3-4 potatoes;
• 40–45 g of walnuts;
• 1 pickled onion;
• 1 pomegranate;
• mayonnaise to taste.

Preparation

Boil eggs hard-boiled for 10 minutes, chicken, beets, carrots and potatoes until tender.

Finely chop the fillet. Grate vegetables and eggs on a coarse grater. Chop the nuts and onions. Remove the seeds from the pomegranate.

Place a glass in the center of the plate. Layer potatoes, half beets, carrots, nuts, half chicken, onions, eggs, leftover meat and beets around it. After each layer, except for the nut and onion layers, apply a net of mayonnaise or simply lubricate the layers.

Remove the glass carefully. Spread mayonnaise on the salad, including inside the ring. Sprinkle with pomegranate seeds.

2. Pomegranate bracelet salad with boiled chicken, mushrooms and prunes

Ingredients

• 500 g chicken breast fillet;
• 3 potatoes;
• 1-2 beets;
• 1 onion;
• 250 g champignons;
• 4–5 prunes;
• 1 pomegranate;
• 1-2 tablespoons of vegetable oil;
• salt to taste;
• black pepper to taste;
• 100 g mayonnaise;
• 100 g sour cream.

Preparation

Boil chicken, potatoes and beets until tender. Chop the onion, mushrooms, prunes and fillets. Grate boiled vegetables on a coarse grater. Remove the seeds from the pomegranate.

Heat oil in a skillet over medium heat. Fry the mushrooms with onions for 5-6 minutes. Season with salt, pepper and cool.

Mix mayonnaise with sour cream. Place a glass in the center of the plate. Layer potatoes, chicken, mushrooms, onions, prunes and beets around. Grease each layer with sour cream-mayonnaise sauce. Carefully remove the glass and sprinkle the pomegranate seeds over the salad.

3. Pomegranate bracelet salad with beef tongue and pine nuts

Ingredients

• 3-4 eggs;
• 1 beef tongue;
• 2 beets;
• 2 carrots;
• 2-4 potatoes;
• 1 pomegranate;
• 60–70 g of pine nuts;
• mayonnaise to taste.

Preparation

Hard-boiled eggs for 10 minutes, tongue, beets, carrots and potatoes - until tender.

Cut the offal into small pieces. Grate eggs and vegetables on a coarse grater. Remove the seeds from the pomegranate.

Place a glass in the middle of the plate. Around it, lay out the layers of potatoes, half of the tongue, carrots, beets, nuts, the remaining tongue, eggs. Lubricate each layer with mayonnaise or apply a mesh.

Take out a glass and brush the inside and outside of the salad with mayonnaise. Sprinkle with pomegranate seeds.

4. Pomegranate bracelet salad with beef and cheese

Ingredients

• 300-350 g of beef;
• 2-3 eggs;
• 1-2 beets;
• 1-2 carrots;
• 3-4 potatoes;
• 100 g of hard cheese;
• 40-50 g of walnuts;
• 1 pomegranate;
• mayonnaise to taste.

Preparation

Boil the beef until soft in an hour and a half, eggs - hard-boiled in 10 minutes, beets, carrots and potatoes - until tender.

Cut the meat into small pieces. Grate cheese, eggs and vegetables on a coarse grater. Chop the nuts. Remove the seeds from the pomegranate.

Place a glass on a plate. Layer potatoes, carrots, half beef, nuts, cheese, eggs, leftover meat and beets around it. Apply a net of mayonnaise after each. Carefully remove the glass and brush the salad with the sauce. Sprinkle with pomegranate seeds.

5. Salad "Pomegranate bracelet" with smoked chicken

Ingredients

• 2 eggs;
• 1 beet;
• 2-3 potatoes;
• 1 carrot;
• 1 tablespoon vegetable oil;
• 1 onion;
• 250-300 g of smoked chicken;
• 50-60 g of walnuts;
• 1 pomegranate;
• mayonnaise to taste.

Preparation

Boil eggs, beets and potatoes until tender. Cool it down.

Grate the carrots on a coarse grater and fry with oil for a few minutes until they become soft. Then fold in a colander to drain the remaining fat, and cool.

Cut the onion into small pieces and pour boiling water for a minute: this way you will remove excess bitterness. Then drain the liquid.

Grate beets, potatoes and eggs on a coarse grater. Cut the chicken into small pieces. Chop the nuts. Remove the seeds from the pomegranate.

Place a glass in the center of the plate or dish. Around it, lay out potatoes, half of the meat, onions, carrots, nuts, eggs, the remaining chicken, beets in layers. After each layer, grease with mayonnaise or make a mesh out of it. Remove the glass carefully. Top the salad with the sauce and sprinkle with the pomegranate seeds.

6. Pomegranate bracelet salad with canned fish

Ingredients

• 2-3 beets;
• 2-3 carrots;
• 3-4 potatoes;
• 4–7 stalks of green onions;
• 1 can of canned fish (sprats or others, 160-180 g);
• 1 pomegranate;
• mayonnaise to taste.

Preparation

Boil beets, carrots and potatoes until tender.

Chop the onion. Grate vegetables on a coarse grater. Mash canned food with a fork. Remove the seeds from the pomegranate.

Place a glass in the center of the plate. Layer potatoes, carrots, fish, onions and beets around. After each, apply a net of mayonnaise or simply lubricate the layers. Carefully remove the glass and sprinkle with pomegranate seeds.

Rate the taste?

Festive salad with pomegranate and pineapple

7. Pomegranate bracelet salad with fried chicken and mushrooms

Ingredients

• 3-4 potatoes;
• 2-3 carrots;
• 2 beets;
• 3 eggs;
• 70 g of walnuts;
• 1-2 cloves of garlic;
• 1 pomegranate;
• 450 g chicken breast fillet;
• salt to taste;
• ground black pepper - to taste;
• 2 tbsp. tablespoons of vegetable oil;
• 1 onion;
• 200 g oyster mushrooms or mushrooms;
• mayonnaise to taste.

Preparation

Boil potatoes, carrots, beets and eggs. Cool and grate on a coarse grater. Chop the nuts. Pass the garlic through a press and mix with the beets. Remove the seeds from the pomegranate.

Cut the fillet into plates of medium thickness, season with salt and pepper. In a skillet, heat 1 tablespoon oil over medium heat and fry the chicken until tender. Refrigerate and cut into pieces.

Finely chop the onion and mushrooms and fry with the remaining oil for 5-6 minutes. Cool it down.

Place a glass in the center of the plate or dish. Layer layers of potatoes, carrots, chicken, mushrooms with onions, eggs, nuts, beets with garlic, brush with mayonnaise after each. Sprinkle the pomegranate seeds over the salad.

Do it for no reason?

Olivier with chicken and apples. A worthy replacement for the classics

8. Pomegranate bracelet salad with sausage and cucumbers

Ingredients

• 2 beets;
• 4 eggs;
• 2-3 pickled or pickled cucumbers;
• 300 g of boiled sausage;
• 1 onion;
• 50–70 g of peanuts or walnuts;
• 1 pomegranate;
• mayonnaise to taste.

Preparation

Boil the beets and eggs until tender. Cool and grate on a coarse grater.

Cut the cucumbers and sausage into small pieces. Chop onions and nuts with a knife. Remove the seeds from the pomegranate.

Place a glass in the center of the plate or dish. Layer sausage, onions, cucumbers, cheese, eggs, beets in layers, each smearing with mayonnaise. Carefully remove the glass and garnish the prepared salad with pomegranate seeds.

Pamper yourself?

Hawaiian salad with pineapple and sausage

9. Pomegranate bracelet salad with mackerel

Ingredients

• 3 potatoes;
• 2 carrots;
• 1-2 beets;
• 1 onion;
• 1 pomegranate;
• 1 smoked mackerel;
• mayonnaise to taste.

Preparation

Boil potatoes, carrots and beets. Cool and grate on a coarse grater.

Cut the onion into small pieces. Remove the seeds from the pomegranate. Cut the fish and cut into small pieces.

Place a glass on a plate or dish. Layer potatoes, fish, onions, carrots, beets around in layers, brushing each ingredient with mayonnaise. Sprinkle the prepared salad with pomegranate seeds and remove the glass.

Help yourself?

Mackerel under a fur coat

10. Pomegranate bracelet salad with Adyghe cheese

Ingredients

• 3 eggs;
• 3 potatoes;
• 2 carrots;
• 2 beets;
• 300 g of Adyghe cheese;
• salt to taste;
• ground black pepper - to taste;
• mayonnaise to taste;
• 2 cloves of garlic;
• 1 pomegranate.

Preparation

Boil eggs, potatoes, carrots and beets until tender. Cool and finely grate with cheese. Salt all these ingredients separately, pepper and mix with mayonnaise.

Add garlic passed through a press to the cheese. Remove the seeds from the pomegranate.

Place a glass in the center of the plate and lay out potatoes, carrots, beets, eggs, cheese in layers around it. Take out the glass carefully. Top with mayonnaise on the salad and garnish with pomegranate seeds.

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