Pomegranate Bracelet Salad
The salad looks impressive on the table and has an unusual, original taste.
Ingredients · Servings 6–8
- 300 g chicken fillet
- 150 g onion
- 300 g potatoes
- 300 g beets
- 50 g walnuts
- 1 large pomegranate
- salt
- mayonnaise
Method
- Boil the fillet until done (cook for about 20 minutes after boiling).
- Boil the potatoes.
- Boil the beets.
- Finely chop the onion.
- Finely chop the chicken fillet.
- Fry the onion in a small amount of vegetable oil until golden brown.
- Add the fillet. Add salt. Fry briefly. Cool.
- Grate the beets on a fine grater.
- Grind the nuts in a blender or chop finely with a knife.
- Mix nuts and beets. Add a little salt.
- Grate the potatoes on a fine grater.
- Peel the pomegranate. Separate the seeds.
- Place a glass in the center of a large flat dish. Arrange the potatoes around it. Spread with mayonnaise.
- Place the fillet and onion on top of the potatoes. Grease with mayonnaise.
- Place beets and nuts on the fillet. Grease with mayonnaise.
- Place pomegranate seeds on top of the beets. Carefully remove the glass.
If you're really bothered by pomegranate seeds, you can find seedless pomegranates, or try using lingonberries.
The specified amount of ingredients makes 6–8 servings.
Bon appetit!
