Salad pomegranate bracelet with beef

Salad A garnet bracelet is a very bright and beautiful salad that appeals to everyone with its appearance. Salad will be a wonderful decoration of any holiday and will delight guests with its amazing taste.

Salad Recipes Pomegranate Bracelet, but the main ingredient of the salad is pomegranate.

Salad Garnet beef bracelet: a recipe

Salad is laid out in layers.

Salad Garnet beef bracelet: a recipe

Composition:

  1. Beef - 300 g
  2. Potatoes - 2 pcs.
  3. Carrots - 1 pc.
  4. Beets - 1 pc.
  5. Pomegranate - 2 pcs.
  6. Walnuts - 150 g
  7. Mayonnaise - 250 g

Cooking:

  • Prepare vegetables: boil potatoes, carrots and beets. Brush and rub on a coarse grater.
  • Cut the beef into small pieces and fry in vegetable oil, adding spices to taste.
  • Putting salad in layers. Each layer is coated with mayonnaise. The first layer is potatoes. The second layer is carrots. The third layer is beef. The fourth layer is beets mixed with walnuts. Top coat with mayonnaise. Top salad is decorated with pomegranate seeds.
  • Put the finished salad in the fridge, after wrapping the salad bowl with cling film for 2 hours. During this time, the salad must be soaked.
  • Salad can be served!

Salad Pomegranate Bracelet with Beef and Mushrooms

Salad Garnet bracelet with beef without beets

Composition:

  1. Beef - 300 g
  2. Potatoes - 3 pcs.
  3. Fresh champignons - 200 g
  4. Hard cheese - 100 g
  5. Sour cream - 100 g
  6. Mayonnaise - 50 g
  7. Pomegranate - 1 pc.
  8. Walnuts - 50 g
  9. Vegetable oil - for frying

Cooking:

  • Boil the potatoes in a uniform. Cool and clean it.
  • Boil beef, cool and cut into thin slices.
  • Cut the champignons into plates and fry in vegetable oil.
  • Finely chop the walnuts.
  • Cut the pomegranate in half and carefully remove the grain.
  • Mix mayonnaise with sour cream.
  • Putting the salad in pieces. Grease each layer of lettuce cream with mayonnaise sauce.
  • Place a glass in the middle of the flat plate and lay out the layers around the glass in turn.
  • Grate the potatoes on a coarse grater and place them around the glass. Coat a layer of sauce.
  • Put beef on top, sprinkle meat with pomegranate seeds and walnuts. Coat the layer with mayonnaise.
  • Put the fried champignons in the next layer. Brush the champignons with the sauce.
  • After the mushrooms is a layer of cheese, grated on a fine grater. Smear this layer again.
  • Place pomegranate grains on top of the salad.
  • Along with a glass, put the salad in the fridge for a couple of hours.
  • After a couple of hours salad can be served.

Salad Garnet bracelet with beef and prunes

Salad Garnet bracelet with beef and prunes

Composition:

  1. Beets - 1 pc.
  2. Potatoes - 2 pcs.
  3. Beef - 300 g
  4. Prunes - 10 berries
  5. Onions - 1 pc.
  6. Carrots - 1 pc.
  7. Almond - 1/3 Art.
  8. Green apples - 2 pcs.
  9. Pomegranate - 1 pc.
  10. Apple cider vinegar - 1 tbsp.
  11. Mayonnaise
  12. Salt

Cooking:

  • Marinate onion slices cut in thin half rings in apple cider vinegar. He marinated for 1 hour.
  • Finely chop the almonds.
  • Boil the beef and cut it into large cubes.
  • Boil vegetables (potatoes, carrots, beets). Cool and grate on a coarse grater (rub carrots on a fine grater).
  • Peel the apples and rub them on a coarse grater. The resulting grated apples squeeze a little to the juice stack.
  • Soak prunes in boiling water for 20 minutes. Drain and cut the prunes into strips.
  • Peel the garnet and remove the grain.
  • Take a flat plate, put a glass on it. Layers of garnet bracelet will be laid out around the glass.
  • Spread the salad in layers. Here not every layer is coated with mayonnaise.
  1. First layer- potatoes, which need a little salt and fluff mayonnaise.
  2. Second layer- prunes
  3. Third layer- boiled beef.
  4. Fourth layer- pickled onion.
  5. Fifth layer- apples Brush with mayonnaise.
  6. Sixth layer- nuts.
  7. Seventh layer- carrots that need to be salted.
  8. Eighth layer- beet. Lubricated with mayonnaise.
  9. Ninth layer- pomegranate grains.

The finished salad is put in the fridge for 3 hours, so that the layers are thoroughly soaked.

Salad Pomegranate blaslet is ready!

Enjoy your meal!

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