Layered salad &171;Pomegranate bracelet&187; with pickled onions
Every time guests gather in our house, I try to put something original on the table. The Garnet Bracelet salad is always a win-win option. It looks very impressive and is eaten very first!
Ingredients
- Chicken fillet (boiled) – 250 g
- Beetroot (boiled) – 200 g
- Potatoes (boiled) – 3 pieces
- Carrots (boiled) – 150 g
- Onion - 2 pieces
- Lemon juice - 1 tbsp.l.
- Ground black pepper - to taste
- Ground coriander - 0,5 tsp.
- Sugar - 0,5 tsp.
- Salt - to taste
- Mayonnaise - 150 ml
- Pomegranate (grains) – 250 g
Step-by-step cooking recipe
Peel, chop and rinse onions under running water.
Put the onion in a small bowl, add sugar, a little salt, lemon juice and ground coriander. Mix well and leave under the lid for 10 minutes.
Cut chicken fillet into small pieces, season with salt and pepper.
Peel beets, potatoes, carrots and grate.
To make a salad of the desired shape, put a glass in the center of the plate.
Lay out a layer of potatoes, pepper, salt and smear with mayonnaise.
Then add layers of chicken fillet, pickled onions and carrots. Add salt, pepper and mayonnaise again.
Lay out the beets, adjusting the shape of the salad. Pepper and smear with mayonnaise on all sides.
Garnish with pomegranate seeds and put the salad in the refrigerator for 2 hours.
The glass can be removed or filled with decor before serving.
