Salad pomegranate bracelet with prunes

Salad with such a beautiful name Garnet bracelet refers to festive dishes that are in harmony with the main dishes not only with its taste, but also with its magnificent design. Another great advantage of this salad is the ease of preparation and the available products used in the composition.

How to cook a salad Pomegranate bracelet with prunes?

The preparation time of this salad takes about 30 minutes.

How to cook a salad Pomegranate bracelet with prunes?

Composition:

  • Chicken eggs - 2 pcs.
  • Pomegranate - 2 pcs.
  • Boiled chicken - 200 g
  • Beets - 2 pcs.
  • Prunes - 100 g
  • Potatoes - 2 pcs.
  • Onion - 1 small head
  • Mayonnaise, salt, pepper - to taste

Cooking:

  1. Half an hour before preparing the salad, remove the eggs from the refrigerator, wash them under running water and leave to lie. They should be at room temperature in order not to crack when boiling.
  2. Wash and peel the carrots and beets. Wash the potatoes and boil them. You can cook it in uniforms or peeled, but for salads it is better to use potatoes cooked in uniforms. Potatoes cooked in this way are cut better and do not crumble.
  3. Cook hard-boiled eggs and fill them with cold water to cool them. Then cut them into cubes.
  4. Boil beets and carrots in a separate container. As soon as they are ready, drain the water and let them cool. Then clean and, taking a large grater, rub them into separate plates.
  5. Peel the garlic and pass it through the press. After that, mix with mayonnaise.
  6. Boil the chicken and cut it into thin strips and slices of medium size. Wash and finely chop the prunes.
  7. Peel and wash the onions. Chop it and, warming up in a pan, sunflower oil, fry until golden brown.
  8. Take the dish on which you will lay out the layers, put a glass in the middle. Start laying out layers around the glass. A glass will help make the salad look like a bracelet. Starting to lay out the layers, some of them pepper and salt to taste.
  9. Lay out the layers in the following order: potatoes, mayonnaise, salt, carrots, mayonnaise, prunes, half cooked chicken and beets, mayonnaise, fried onions, eggs and mayonnaise again, now the remaining half of chicken, mayonnaise and finally half of the beets, salt and mayonnaise.
  10. Then remove the glass, place the whole salad with mayonnaise and sprinkle it with the seeds of a ripe pomegranate. Then cover the salad with cling film and leave to infuse in the refrigerator for 12 hours.

Salad Pomegranate Bracelet with Walnuts and Prunes

Salad Pomegranate Bracelet with Walnuts and Prunes

Composition:

  • Carrots - 2 pcs.
  • Beets - 1 pc.
  • Chicken fillet - 250 g
  • Potatoes - 2 pcs.
  • Chicken eggs - 3 pcs.
  • Pomegranate - 1 pc.
  • Walnuts - 2 pcs.
  • Prunes - 150 g
  • Ground black pepper, mayonnaise and salt - to taste

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Cooking:

  1. Wash the beets, carrots and potatoes. Put them in a saucepan, pour so much water to its level was 5 cm above the vegetables, and put to boil. When the vegetables are cooked, cool them and peel them.
  2. On a large grater rub the beets, carrots and potatoes. Peel the walnuts, chop them and mix with the grated beets.
  3. Wash and boil the chicken fillet. Do not forget to remove the foam formed during boiling water. Cool the fillet and cut it into small pieces.
  4. Rinse the prunes well and chop them. Cook hard-boiled eggs, cool them and peel them. Then rub on a fine grater.
  5. Peel the pomegranates and peel them.
  6. Take a wide dish and put salad salad on it in the form of a bracelet. You can put a cup in the center to make it easier to lay out the salad. Take it out at the end.
  7. Put salad in layers: 1st - potatoes, 2nd - mayonnaise, 3rd - beets with nuts, 4th - mayonnaise, 5th - chicken, 6th - mayonnaise, 7th - prunes, 8 oh - mayonnaise, 9th - grated carrots, 10th - mayonnaise, 11th - eggs, final layer - again mayonnaise. Sprinkle the salad with pomegranate seeds as thick as possible and put it in the fridge for 4 hours.

Salad Garnet bracelet with raisins and prunes

Salad Garnet bracelet with raisins and prunes

Composition:

  • Chicken fillet - 400 g
  • Beets - 200 g
  • Carrots - 150 g
  • Potatoes - 400 g
  • Pomegranate - 1 pc.
  • Prunes - 100 g
  • Raisin - 50 g
  • Mayonnaise - 400 g
  • Sunflower oil, salt.

Cooking:

  1. Lightly salt the water, wash the chicken, cut into several large pieces and put to boil. When the water begins to boil, remove the foam and reduce the heat. Boil the fillet for 30 minutes. Then put it to cool, you can leave the broth for cooking soup.
  2. Boil the potatoes in their uniforms, and how best to do this can be found in the article How to Cook Potatoes in the Uniform. When the potatoes are ready, cool it and peel off the skins.
  3. Wash and boil carrots and beets. After they cool down, peel them.
  4. Chopped chicken fillet cut into small pieces.
  5. Then clean and wash the onions, heat the oil in a pan and fry it slightly.
  6. Peel the pomegranate and remove the seeds.
  7. On a large grater, rub potatoes, and on a small grater - carrots and beets separately.
  8. Wash and chop the raisins with prunes, mix them.
  9. In the center of a large dish, place a glass and place a layer of grated potato around it, smear it with mayonnaise. Then put half the onion. Divide into 2 parts chicken fillet and lay out the first part, grease with mayonnaise. Then carrots, prunes with raisins and mayonnaise again. Place the rest of the chicken, onion and mayonnaise on top. Put the beets and mayonnaise on top. Sprinkle the ready salad with pomegranate seeds and refrigerate overnight.
  10. Before serving, remove the glass from the salad, and fill the center with greens.

Salad A pomegranate bracelet with prunes belongs not only to very tasty, but also to beautiful dishes. This salad will be able to decorate any table - both festive and homemade.

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