Classic salad “Pomegranate Bracelet”

Pomegranate Bracelet Salad is an attractive and filling appetizer that will be a great treat at any event. The salad has various interpretations, but the main product is pomegranate. This holiday snack tastes amazing. Layered salad is no more difficult to prepare than any other. Everyone can cook vegetables and meat.

Classic salad “Pomegranate Bracelet” with chicken

The classic “Pomegranate Bracelet” salad with chicken is a cold appetizer that is served mainly on holidays and feasts. The salad will require simple ingredients; by cooking them in advance, you will significantly save time on assembling a bright and nutritious snack.

1. 
   How to prepare the “Pomegranate Bracelet” salad according to the classic recipe with chicken? We prepare the products. The day before, boil the chicken. In this case, a leg.
2. 
   Wash the carrots and potatoes well. Place in a saucepan with water and place on fire. After boiling, reduce heat to moderate. Cook for a third of an hour. After checking readiness, drain the water and cool the vegetables.
3. 
   Place the washed beets in a pan with cold water. Place on the fire, boil and minimize heat. Cook the beets for 1 hour. Drain the water and cool the vegetable.
4. 
   Peel the onion, rinse and chop into cubes.
5. 
   We free the pomegranate seeds from the peel and partitions.
6. 
   We remove the chicken meat from skin and bones. Cut into manageable pieces.
7. 
   Heat a frying pan with vegetable oil. Add the chicken and fry, stirring for 4 minutes. Salt and stir. Remove from the pan.
8. 
   Add vegetable oil to a hot frying pan. Add the onion and saute while stirring for 3 minutes.
9. 
   Turning off the frying pan from the heat, add the meat to the onion and combine the ingredients.
10. 
    Remove the skin from the carrots and cut into cubes.
11. 
    We repeat the same steps with beets.
12. 
    Peel the potatoes and cut them in the same way as other vegetables.
13. 
    Take a dish and place a glass in the center. We form a potato layer around it.
14. 
    Generously soak with mayonnaise.
15. 
    Lay out the carrot layer and coat with mayonnaise.
16. 
    Distribute chicken with onions and soak in sauce.
17. 
    Add beets and cover with mayonnaise.
18. 
    Sprinkle the salad evenly with pomegranate seeds. Place the salad in the refrigerator for several hours.
19. 
    We take out the snack and carefully remove the glass. Decorate the salad with parsley leaves or other herbs. Salad “Pomegranate Bracelet” is ready! Bon appetit!

“Pomegranate bracelet” salad with smoked chicken and walnuts

Pomegranate Bracelet salad with smoked chicken and walnuts looks stunning and tastes amazing. Smoked chicken gives the salad an interesting twist and saves time on cooking the meat product. “Garnet bracelet” is perfect for festive events.

Cooking time – 8 h. 00 min.

Cooking time – 1 hour 00 minutes

Portions – 8

Ingredients:

• Smoked chicken – 200 gr.
• Onions – 1 pc.
• Walnuts - to taste.
• Boiled beets – 2-3 pcs.
• Boiled carrots – 1-2 pcs.
• Pomegranate – 1 pc.
• Boiled potatoes – 3-4 pcs.
• Chicken eggs – 2-3 pcs.
• Vegetable oil – 30 ml.
• Mayonnaise – 200 gr.
• Salt - to taste.
• Greens - optional.

Cooking process:

Step 1. In the evening, boil the washed potatoes, carrots and beets, as well as eggs. After peeling the onion, rinse and dice. At your discretion, marinate with vinegar or lemon juice.

Step 2. Remove the skin from the carrots and grate them on a coarse grater.

Step 3. Remove the skin from the potatoes and also grate them on a coarse grater.

Step 4. Repeat the same steps with boiled beets.

Step 5. Peel the pomegranate, freeing the seeds.

Step 6. Peel the boiled eggs and chop into cubes.

Step 7. We sort the walnuts from the shells and partitions. Chop with a knife or rolling pin.

Step 8. Heat a frying pan with vegetable oil. Throw in the onion. Brown for 3 minutes, stirring. Remove from heat and cool.

Step 9. Remove the smoked chicken from bones and skin and cut into cubes.

Step 10. Place a glass in the center of the dish. Add potatoes, salt and coat with mayonnaise.

Step 11. Distribute half of the beets. Salt and soak in Provençal.Sprinkle with chopped walnuts. Distribute the carrots. Salt and coat with mayonnaise. Add half of the smoked chicken. Soak with sauce. Distribute the fried onions. Sprinkle with boiled eggs. Salt and soak in mayonnaise.

Step 12. Place the second part of the smoked chicken and coat with mayonnaise. Distribute the remaining beets. Salt and soak in sauce. Decorate with pomegranate seeds. Place in the refrigerator overnight.

Step 13. After cooling, take out the glass. Decorate with green leaves and serve. Bon appetit!

“Pomegranate bracelet” with beef

“Pomegranate bracelet” with beef is a puff dish that all guests at your feast will appreciate. The salad turns out juicy and tender. The appetizer is quite simple to prepare. Even those who are preparing salad for the first time will not have any difficulties. Anyone can boil vegetables or bake them. Beef is also easy to cook. But the preparatory process will take some time.

Cooking time – 3 hours 00 minutes

Cooking time - 30 min.

Portions – 8

Ingredients:

• Boiled beef – 300 gr.
• Hard cheese – 100 gr.
• Beets – 1 pc.
• Carrots – 2 pcs.
• Pomegranate – 1 pc.
• Potatoes – 4 pcs.
• Chicken eggs – 2 pcs.
• Mayonnaise – 250-300 gr.
• Salt - to taste.

Cooking process:

Step 1. After cleaning and rinsing the meat, lower it into the pan. Pour water. After boiling, remove the foam and add salt. Reduce the flame and cook the beef until tender, 1-1.5 hours. Cool the cooked meat.

Step 2. Place well-washed vegetables in a pan of water. Place it on the fire. After boiling and covering with a lid, reduce the flame. Cook potatoes and carrots for 25 minutes, beets for about an hour. Cool the boiled vegetables and remove the peel. You can cook vegetables in the oven or microwave.

Step 3.Let the large eggs boil. Dip into ice water and remove the shell.

Step 4. Grate the beets on a coarse grater.

Step 5. Grate the carrots in the same way.

Step 6. Repeat with cheese.

Step 7. Cut the beef into cubes.

Step 8. Grind the eggs on a coarse grater.

Step 9. Rub the potatoes in the same way.

Step 10. Chop the walnuts into small pieces.

Step 11. Free the pomegranate seeds from the films. Place the glass on a flat dish. Add potatoes and soak in mayonnaise. Place carrots and beef. Lubricate with mayonnaise between layers. Distribute nuts and cheese, soak in sauce.

Step 12. Sprinkle with eggs. After smearing with mayonnaise, add the beef. Soak in Provençal. Distribute the beets and coat with sauce. Sprinkle generously with pomegranate seeds. Place in the refrigerator for 4 hours. After stabilization, remove the glass. Bon appetit!

Salad “Pomegranate bracelet” with prunes

“Pomegranate Bracelet” salad with prunes is an option that won’t cause any difficulties in its implementation. The appetizer looks as attractive and appetizing as possible. Assembling the salad takes a little time if the chicken fillet and vegetables are pre-boiled. If an important event is coming up, take it into account.

Cooking time – 45 min.

Cooking time - 10 min.

Portions – 6

Ingredients:

• Chicken fillet – 300 gr.
• Prunes – 50 gr.
• Walnuts – 50 gr.
• Medium beets – 2 pcs.
• Carrots – 2 pcs.
• Pomegranate – 1 pc.
• Large potatoes – 3 pcs.
• Chicken eggs – 2 pcs.
• Sour cream – 150 gr.
• Mayonnaise – 150 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 1 tbsp.
• Garlic/granulated garlic – optional.

Cooking process:

Step 1. Boil the chicken fillet in salted water.Boil 3 potatoes in a saucepan or microwave. Cool, peel and grate or cut into cubes. We do the same with boiled eggs. Boil them hard in salted water. Select eggs C0-C1. You will need 3-4 small eggs.

Step 2. Wash the prunes and steam with boiling water. Let sit until the hard dried fruits soften. Boil carrots and beets. It's better to do this in advance. After peeling the cooled root vegetables and tubers, grate the vegetables using a medium or coarse grater.

Step 3. Having carefully examined the walnuts for any stray debris, chop them into smaller pieces and combine them with the beets. Season with salt and mix. Divide the cooled bird into small cubes. Salt and pepper. We combine the components, actively mixing.

Step 4. For impregnation, make the sauce by mixing 150 grams of sour cream and mayonnaise. Salt and pepper. Season with fresh or granulated garlic as desired. Mix the dressing. You can get by with just mayonnaise. We choose good quality Provencal or use homemade sauce.

Step 5. Place a glass in the center of a beautiful dish and grease halfway with vegetable oil to make it easier to remove after assembly. Dry the prunes and finely chop. Place the potatoes and soak them in sauce. Distribute the chicken. After soaking the layer with sauce, distribute the prunes. Sprinkle with grated eggs.

Step 6. After coating with sauce, add carrots. After soaking in the sauce, add the beets and nuts. Coat with sauce. We free the pomegranate seeds from the peel and partitions. We decorate a delicious salad. We remove the glass so as not to damage the festive snack.

Step 7. Decorate the “Pomegranate Bracelet” with microgreens.We present it to the festive table. Bon appetit!

Salad “Pomegranate bracelet” with beets

The “Pomegranate Bracelet” salad with beets looks bright and turns out indescribably tasty. Having once prepared a festive appetizer, it will decorate all feasts and special significant events. Preparing the salad does not take as much time as it seems. Having pre-prepared the necessary ingredients, the salad is assembled simply.

Cooking time – 2 hours 00 minutes

Cooking time – 1 hour 00 min.

Portions – 6

Ingredients:

• Chicken fillet/turkey fillet – 300 gr.
• Onions – 1 pc.
• Walnuts – 2 tbsp.
• Beets – 2 pcs.
• Carrots – 2 pcs.
• Pomegranate – 1 pc.
• Potatoes – 2 pcs.
• Chicken eggs – 3 pcs.
• Vegetable oil - for frying.
• Mayonnaise - to taste.
• Salt - to taste.

Cooking process:

Step 1. Gather the ingredients. After rinsing the root vegetables, tubers and eggs, place them on the stove to cook. Bring to a boil, reduce the flame. Cool the cooked ingredients and remove the peel and shell. Cook chicken or turkey by adding salt to the water.

Step 2. After peeling the onion, cut into cubes. Throw into a hot frying pan with vegetable oil and sauté until golden brown. After this, transfer to a plate and cool.

Step 3. After cooling the bird, cut as desired. At our discretion, we replace the fillet with thigh pulp, beef, tongue or smoked chicken. Grind carrots, beets, potatoes and eggs using a coarse grater.

Step 4. Place a glass in the center of a plate with a large diameter.

Step 5. Place grated potatoes around it. Salt and layer with sauce. We use good quality purchased mayonnaise or prepare it ourselves. The sauce can be made with eggs or lean as desired.

Step 6.Place the boiled chicken coated with Provençal.

Step 7. Place the fried onions on the chicken.

Step 8. Add grated carrots. Salt and coat with sauce.

Step 9. Sprinkle with grated eggs and pour over a thin layer of mayonnaise. Scatter chopped nuts.

Step 10. Lay out the grated beets and layer with Provençal.

Step 11. After cutting the pomegranate, take out the seeds and sprinkle on the salad. Let the bright salad brew and put it in the refrigerator. We take out the glass. Decorate with sprigs of greenery. Bon appetit!

“Pomegranate bracelet” with apple

“Pomegranate bracelet” with apple is a juicy snack with a unique twist. Even a teenager can prepare a layered salad. For those who are limited in time, vegetables can be purchased already cooked. Chicken fillet is boiled for the recipe, but you can take a ready-made smoked product or take care in advance and cook the bird the day before.

Cooking time – 2 hours 00 minutes

Cooking time – 1 hour 00 minutes

Portions – 8

Ingredients:

• Chicken fillet – 300 gr.
• Onions – 1 pc.
• Walnuts – 60 gr.
• Apple – 1 pc.
• Carrots – 2 pcs.
• Pomegranate – 0.5 pcs.
• Potatoes – 3 pcs.
• Large chicken eggs – 2 pcs.
• Lemon juice – 20 ml.
• Mayonnaise – 150 gr.
• Salt - to taste.
• Greenery - for decoration.

Cooking process:

Step 1. Rinse the vegetables. Cook in a bag using a microwave or boil in a saucepan. After cooking the vegetables, cool the fruits and remove the peels. Three potatoes and carrots on a coarse grater.

Step 2. Pour over the chicken fillet under the tap. Place in a saucepan with water. Place it on the stove and wait for it to boil. Minimize the heat and cook for a third of an hour. Once cooled, chop finely.

Step 3. After hard-boiling the eggs, cool them in ice water and remove the shells. Grind the eggs with a large hole grater.

Step 4.After peeling the onion, finely chop it. Fry until lightly browned in vegetable oil.

Step 5. After inspecting the nuts to make sure there are no shells, fry them in a dry frying pan. Grind in any convenient way. We wash the apples, remove the peel with a housekeeper and grate them coarsely. Pour over citrus juice.

Step 6. Place a glass in the center on a flat dish. Place potatoes as the first layer. After soaking in mayonnaise, add grated carrots. Repeating the mayonnaise soak, distribute the chopped chicken. Layer with mayonnaise.

Step 7. Distribute the fried onions. Sprinkle with grated eggs and chopped nuts. We form an apple layer and soak it in mayonnaise. Having freed the pomegranate from the membranes, sprinkle the top of the salad with grains. Place the dish in the refrigerator.

Step 8. Remove the soaked salad from the refrigerator and carefully remove the glass. Sprinkle with parsley leaves. Bon appetit!

“Pomegranate bracelet” without adding beets

“Pomegranate bracelet” without adding beets is an excellent option for the New Year’s table if the traditional “Olivier” and “Herring under a fur coat” are already boring. The layered treat looks festively attractive. There will be no difficulties in preparing the salad. Any housewife can master the recipe.

Cooking time – 1 hour 30 minutes

Cooking time – 40 min.

Portions – 12

Ingredients:

• Chicken meat (fillet, leg) – 600 gr.
• Onions – 1 pc.
• Walnuts – 200 gr.
• Carrots – 1 pc.
• Pomegranate seeds – 150 gr.
• Potatoes – 2 pcs.
• Chicken eggs – 2 pcs.
• Mayonnaise – 200 gr.
• Salt - to taste.
• Greenery - for decoration.

Cooking process:

Step 1. Prepare the products.

Step 2. After washing the bird, place it in a pan and fill it with water. Place it on gas and wait for the water to boil. After salting, remove the foam. Reduce the flame and cook for 25 minutes.Cool the bird.

Step 3. Wash the potatoes and carrots. Place in a saucepan with water. Install on the burner. Having noticed active seething, we minimize the heating. Cook for 25 minutes. Let cool.

Step 4. After rinsing the eggs, boil them hard. Place in cold water and then remove the shell.

Step 5. After peeling the potatoes, grate them coarsely.

Step 6. Repeat the same steps with carrots.

Step 7. Peel and chop the onion.

Step 8. Remove the chicken flesh from the skin and bones. Divide into fibers or cut.

Step 9. We remove the shells and partitions from the walnuts. Divide into parts and dry in a dry frying pan.

Step 10. Clear the membranes from the pomegranate seeds.

Step 11. Finely chop the peeled eggs.

Step 12. Place the glass on the dish. Form a chicken layer. Salt a little. Cover with mayonnaise. Sprinkle with chopped onions. Making a potato layer. Lubricate with mayonnaise.

Step 13. Distribute the carrots, add salt and pour mayonnaise over them.

Step 14. Sprinkle with chopped nuts and eggs. Soak in Provençal.

Step 15. Decorate with pomegranate seeds over the entire surface. Refrigerate for soaking for 4 hours.

Step 16. Take out the glass. Decorate with dill sprigs. Bon appetit!

Salad “Pomegranate Bracelet” with cheese

The “Pomegranate Bracelet” salad with cheese has not only an impressive presentation, but also a memorable taste. This delicate appetizer is a fabulous option for the holidays. This simple recipe will take some time to implement. You can cook the food in the evening so as not to waste time during the assembly process.

Cooking time – 2 hours 00 minutes

Cooking time – 40 min.

Portions – 8

Ingredients:

• Boiled tongue – 300 gr.
• Onions – 1 pc.
• Hard cheese – 50 gr.
• Beets – 1 pc.
• Carrots – 1 pc.
• Pomegranate – 1 pc.
• Potatoes – 2 pcs.
• Chicken eggs – 2 pcs.
• Mayonnaise – 200 gr.
• Salt - to taste.
• Greenery - for decoration.

Cooking process:

Step 1. After washing the tongue, place it in a pan of water. After waiting for active seething, remove the foam with a slotted spoon. Reduce the flame and continue cooking. It will take 2-2.5 hours. Cool the cooked product by immersing it in ice water.

Step 2. After cleaning the tongue, cut it into cubes.

Step 3. After washing the potatoes under the tap, cook them in their skins for 20 minutes. After cooling and removing the peel, grate coarsely.

Step 4. We do the same with carrots.

Step 5. Repeat the same steps with beets. It will take about an hour to cook the beets.

Step 6. After hard-boiling the eggs, place them in cold water. After peeling, grate on a coarse grater.

Step 7. Coarsely grate the cheese.

Step 8. Chop the peeled onion into cubes.

Step 9. After cutting the pomegranate into pieces, we free the grains from the partitions.

Step 10. Place the inverted glass in the center of a flat dish. Distribute the grated potatoes. After soaking in mayonnaise, spread the tongue and sprinkle with onions.

Step 11. After greasing with Provençal, sprinkle with chopped eggs. Layer with sauce. Add carrots soaked in mayonnaise. Sprinkle with cheese and lightly pour sauce. Distribute the beets.

Step 12. Sprinkle with pomegranate seeds and let soak, refrigerating for 4 hours.

Step 13. Using a twisting motion, remove the glass. Place a sprig of parsley, removing the hard stem. Bon appetit!

“Pomegranate bracelet” with pickled onions

“Pomegranate bracelet” with pickled onions is an appetizer that is prepared faster than previous options. To cook potatoes as quickly as possible, you can use the microwave. For those who are not in a hurry, boil the potatoes in the usual way.The salad turns out incredibly tasty thanks to the crispy onions.

Cooking time – 3 hours 00 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Smoked chicken breast – 1 pc.
• Medium onion – 3 pcs.
• Pomegranate – 3 pcs.
• Medium potatoes – 6 pcs.
• Chicken eggs – 7 pcs.
• Mayonnaise – 200 gr.
• Salt - to taste.
• Granulated sugar – 1 tbsp.
• Vinegar – 1 tbsp.
• Peaches/nectarines – for decoration.

Cooking process:

Step 1. Gathering food. The day before, boil hard-boiled eggs and jacket potatoes. After cooling the cooked products, remove the peel and shell. We clean the bulbs.

Step 2. Chop the peeled onions. Salt and sprinkle with granulated sugar. After stirring, pour in vinegar and let marinate for 15 minutes.

Step 3. Remove the smoked chicken breast from skin and bones. Cut into cubes and form a ring on a flat plate. For convenience, if desired, place a glass in the center.

Step 4. Pour mayonnaise, squeeze out the pickled onions and sprinkle the chicken with it.

Step 5. Coarsely grate the boiled potatoes and distribute them in the next layer. Salt to taste.

Step 6. Layer with mayonnaise. Grind the eggs.

Step 7. Form the egg layer.

Step 8. Coat with mayonnaise. We clean the pomegranate, remove the partitions and films.

Step 9. Sprinkle the salad with pomegranate seeds. Let it soak, placing it in the refrigerator and keeping it there for several hours.

Step 10. Decorate as you wish. I use peeled nectarines as decoration. Bon appetit!

“Pomegranate bracelet” with chicken and mushrooms

“Pomegranate bracelet” with chicken and mushrooms will be a chic decoration for the holidays. The bright appetizer turns out tender and satisfies hunger well. If you have an event coming up, you should definitely use the recipe.Everyone who tastes the treat will remain satisfied and full.

Cooking time – 1 hour 00 minutes

Cooking time – 40 min.

Portions – 8

Ingredients:

• Chicken fillet – 200 gr.
• Onions – 1 pc.
• Walnuts – 30 gr.
• Beets – 1 pc.
• Carrots – 1 pc.
• Pomegranate – 1 pc.
• Potatoes – 2 pcs.
• Chicken eggs – 2 pcs.
• Champignons – 200 gr.
• Mayonnaise – 180 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Greenery - for decoration.

Cooking process:

Step 1. After cleaning or rinsing the champignons, randomly chop them. After peeling the onion, chop it into cubes. Heat the frying pan and add the mushrooms, evaporate the moisture. Pour in vegetable oil. After stirring, add chopped onion. Fry the contents for 5 minutes, stirring from time to time. Season with salt and pepper.

Step 2. Cook the washed root vegetables and tubers without peeling the skin. After cooling the vegetables, peel them and coarsely grate them. Boil hard-boiled eggs and chicken fillet. Chop the washed greens. On a flat dish we form a ring of grated potatoes, coat with mayonnaise, sprinkle with herbs.

Step 3. Place grated beets and layer with Provençal. After cooling the chicken fillet, finely chop and distribute in the next layer.

Step 4. Pepper and generously soak with mayonnaise. Transfer the cooked mushrooms and onions to napkins to get rid of excess oil and residual moisture that has not had time to evaporate. We use store-bought mayonnaise or homemade mayonnaise.

Step 5. Then we form a mushroom layer on the chicken layer. Soak with sauce.

Step 6. Sprinkle the mushroom layer with grated carrots. Season with mayonnaise. Fry the nuts in a hot frying pan without oil. After cooling, chop them as finely as possible and sprinkle with carrots.

Step 7After peeling the eggs and grating them on a coarse grater, we form the next layer. Soak with sauce. Each product can be mixed separately with mayonnaise and then layers can be formed. This will soak the salad faster.

Step 8. Covering with film so that the salad does not become saturated with odors from the refrigerator, we place the dish to soak for several hours. We split the washed pomegranate in the center, remove the films and take out the seeds. Sprinkle the salad with pomegranate and garnish with microgreens. Bon appetit!