How to make pomegranate ring salad. Let's prepare Pomegranate Bracelet - a classic holiday salad, very simple and tasty. Active cooking time

Known as the “Pomegranate Bracelet,” the salad not only has a pleasant original taste, but also looks very decent on any table. Pomegranate seeds add flavor to the dish and serve as a beautiful garnish.

The calorie content of 100 g of the classic version of salad with mayonnaise of standard fat content is 98 kcal.

Classic pomegranate bracelet salad with chicken - step by step photo recipe

The traditional version of the salad is prepared in layers of boiled vegetables (potatoes, carrots, beets), as well as chicken eggs, chicken, fried onions, walnuts and pomegranate seeds.

Your mark:

Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

Chicken fillet: 1 half
Potatoes: 2 pcs.
Carrots: 2 pcs.
Small eggs: 4 pcs.
Small beets: 3 pcs.
Bow: 1 pc.
Garnet: 1 pc.
Walnuts: 60 g
Mayonnaise: 180-200 g
Vegetable oil: 2 tbsp. l.
Pepper, salt: to taste

Cooking instructions

We do not peel the potatoes and carrots, wash them with a sponge and boil them for 25 minutes in water with added salt. Wash the eggs carefully and cook at medium temperature for 8-9 minutes. Boil the fillet in salted water for 25 minutes. We clean all products.

Wash the beets thoroughly with a sponge and set to cook at medium temperature for 45 minutes. Check for doneness with a toothpick or knife. Cool and clean.

Grease a not very wide glass with vegetable oil and place it on a large flat plate in the center.

Grate the prepared boiled potatoes coarsely and spread them in an even layer around the glass. Lubricate well with mayonnaise (we do the same with each subsequent row, unless otherwise indicated).

Cut the boiled fillet into small pieces, finely chop the onion. Place the onion in oil and fry over medium heat until soft. Add the chopped fillet to the onion, mix and cook for a couple of minutes. Cool and spread the mixture around the glass.

Grate the prepared carrots coarsely and place them on the meat and onions. Add a little salt and pepper.

Grate the boiled eggs coarsely, distribute them over the carrots, and again add salt and pepper. We do not add mayonnaise.

We put the walnuts in a mortar, crush them with a pestle or put them in a regular bag and, tapping them, crush them with a rolling pin.

Grate the beets coarsely and place in a bowl. Add a little salt, ground pepper, chopped nuts, mayonnaise (2-3 tbsp) and mix. Spread the bright beet mixture in an even layer on the eggs around the glass and press down well with a spoon.

We wash the pomegranate, dry it, cut off the top (a little) and make cuts along the white veins (4 pcs.). Open and easily remove the grains.

Twist the glass and carefully remove it. Sprinkle the top with prepared pomegranate seeds and press them loosely. Bright pomegranate chicken salad is ready. We put the delicious appetizer in the refrigerator for 2-3 hours so that all layers are saturated with mayonnaise, and then serve it on the festive table.

Variation of a dish with beef

The salad can be assembled very quickly, literally in a matter of minutes, if you boil the meat, vegetables and eggs in advance. For the “Pomegranate Bracelet” with beef you need:

boiled beef 250-300 g;
pomegranate seeds 200-250 g;
medium-sized eggs 3 pcs.;
beets 200 g;
carrots 150 g;
potatoes 300 g;
onion 80 g;
vinegar 9% 10 ml;
sugar 5-6 g;
salt;
water 40 ml;
mayonnaise 200-220 g.

What they do:

The peeled onion is finely chopped, water is mixed with sugar, a pinch of salt, and vinegar. Pour the marinade over the onion and leave it for about 10-12 minutes, drain the liquid.
Boiled vegetables are cooled and peeled.
Take three bowls and grate potatoes and beets separately into them coarsely, and into the third bowl - raw peeled carrots.
The eggs are peeled and also coarsely chopped.
The meat is cut into small cubes.
Take a flat plate. A glass is placed in the center.
Prepared products are placed around it in layers, each row, except the top one, is greased with mayonnaise. Layer order: potatoes, meat, onions, carrots, eggs, beets, pomegranate seeds. It is advisable to leave a small amount of grains just in case.
Without removing the glass, carefully cover the dish with film and place in the refrigerator for 2-3 hours.
Before serving, remove the film, carefully remove the glass and serve the dish on the table. If the mayonnaise appears on top of the grains or they crumble a little, then they are added where necessary.

With the addition of prunes

Like many salads, Pomegranate Bracelet has several different variations. One of them involves adding prunes. The following recipe requires:

egg 3 pcs.;
raw chicken fillet 350-400 g;
salt;
ground pepper;
laurel leaf;
water 700 ml;
carrots 140-160 g;
prunes, dried or sun-dried, pitted 120-150 g;
potatoes 250-300 g;
beets 300 g;
how much mayonnaise will take;
seeds from one large or two medium pomegranates.

How to prepare:

Boil beets, potatoes and eggs until tender. Beets take the longest to cook.
The washed fillet is placed in a pan, water is poured into it and brought to a boil. Skim off the foam, salt and pepper to taste, throw in a laurel leaf.
After boiling, cook the chicken for 25-30 minutes, remove, cool and cut into small cubes.
Using a coarse grater, grate fresh (washed and peeled) carrots.
Boiled potatoes, beets and eggs are peeled and grated, each product is transferred to a separate bowl.
The prunes are washed, poured with hot water for 5-6 minutes and washed again. Finely chop with a knife.
Chopped prunes are poured into a bowl with beets and mixed.
Place a narrow cooking ring or glass in the center of a flat dish.
They begin to lay out layers, smearing each with mayonnaise: potatoes, carrots, chicken, egg, beets. Sometimes there is enough product to repeat the layers.
The last thing to lay out is the pomegranate.

The salad is kept in the refrigerator for a couple of hours, covered with film. Before serving, remove the film, take out the ring or glass and place the dish on the table.

With mushrooms

For a salad with mushrooms, you can use cold smoked chicken rather than boiled chicken. Required:

smoked chicken meat without skin and bones 300 g;
marinated champignons without liquid 150-200 g;
Russian or Dutch cheese 200 g;
boiled eggs 4 pcs.;
boiled beets 220-250 g;
onion 80 - 90 g;
mayonnaise;
walnuts, optional 50-70 g;
pomegranate seeds 150-200 g.

Algorithm of actions:

The boiled beets are cooled, peeled and rubbed directly onto a plate, and chopped nut kernels are poured into it.
The eggs are peeled and finely chopped with a knife;
Chicken meat is cut into small pieces.
Rub the cheese onto a free plate.
Finely chop the onion.
Mushrooms are also chopped finely.
Place a glass on a plate and place the food in layers, coating every second row with mayonnaise: chicken, onions, champignons, beets, eggs, cheese, and lastly pomegranate seeds.
The dish is kept in the refrigerator for 3 hours. After that, take out the glass and serve the “Garnet Bracelet” on the table.

Salad option without beets

If you especially love beets, then you can do without this product. But it is worth remembering that the final taste of the “Pomegranate Bracelet” will change somewhat.

Required:

boiled chicken fillet 300 g;
hard-boiled eggs 3 pcs.;
boiled carrots 150 g;
boiled potatoes 300 g;
onion 90-100 g;
oil 30 ml;
mayonnaise;
garlic;
seeds from two pomegranates.

What they do:

Finely chop the onion and fry in oil.
Eggs, potatoes, carrots are grated into separate plates. A clove of garlic pressed through a press is added to the carrots.
The chicken is cut into small cubes.
Place a culinary ring on a plate and lay out all the prepared products in even rows around it, periodically coating with mayonnaise. Last but not least, pomegranate.
Let the salad stand for a couple of hours in the refrigerator, remove the ring and serve.

Little secrets will help make the work of preparing salad easier:

Pomegranate seeds can be easily extracted using a simple method. Cut the peel into four sections and turn out. The grains will separate easily.
Vegetables can be baked in the oven in foil (at 180 degrees for 30-50 minutes) or in a baking bag in the microwave (10 minutes at 750 W).
It is better to use not pure chicken fillet, but chicken on the bone (for example, a leg).
To assemble the salad beautifully and have a round hole in the middle, you can use a cooking ring or a regular glass.
To ensure smooth removal, the top surface of the object should be coated with vegetable oil.

As usual in cooking, it is not at all necessary to prepare the Pomegranate Bracelet salad strictly according to the recipe. To get a new taste, you can experiment with ingredients and methods of pre-preparing them. For example, to give the salad a creamy taste, fry the onions in butter or add a layer of grated hard cheese (Creamy, Gouda or Tilsiter).

We look forward to your comments and ratings - this is very important to us!

The Pomegranate Bracelet salad is delicious, sophisticated and not too expensive. It became popular back in the 90s of the last century, as an alternative. The salad will especially appeal to those who don’t really like Shuba precisely because it contains herring. After all, the classic recipe also contains beets, potatoes, carrots, mayonnaise, and eggs. Only it is prepared with meat and additional ingredients.

Such a beautiful salad will truly decorate the holiday table. Its amazing appearance, like a precious piece of jewelry, will delight you and your guests. Fans of literary classics will immediately remember the outstanding lyrical story “The Garnet Bracelet” by Alexander Kuprin.

Be sure to prepare it for a family celebration. The taste is multifaceted. For satiety, there is meat, nuts, and eggs. Beets give the dish a sweetish taste, and pomegranates add a slight sourness. Although there are cooking options without beets, today we will also prepare them.

To make the salad look beautiful, choose ripe pomegranates with brightly colored grains. It is important that they are not lethargic or overripe, as this will affect the taste and appearance of the dish.

Salad Pomegranate bracelet - classic recipe (very tasty)

Pomegranate bracelet salad is a storehouse of vitamins and minerals in one plate. It's packed with our favorite winter vegetables that go great with meat and eggs. If you supplement them with pomegranate seeds and walnuts, the dish will have its own “zest” or a spicy note of Georgian cuisine.

This recipe definitely contains beets. Also, the classics of the genre suggest that it is necessary to use beef in it. The classic version of this dish is sometimes called Georgian salad. You can experiment with different recipes, but the classic version is the most win-win and delicious. Even a child can handle the recipe, but when assembling this layered salad, care is important so as not to spoil the aesthetic appearance of the dish.

Required Products:

Boiled beef - 350 gr.
Boiled potatoes - 4 pcs.
Boiled carrots - 2 pcs.
Boiled beets - 1-2 pcs.
Boiled chicken eggs - 3 pcs.
Onions - 1-2 pcs.
Grenades - 2 pcs.
Vegetable oil - 1 tbsp. l
Mayonnaise “Provencal” - 250 gr.
Seasoning “Mixed peppers” - to taste
Salt - to taste

Sequence of culinary steps

1. For the Pomegranate Bracelet salad, you need to choose beef without fat and veins. Boil the meat until done. During the cooking process, you can add bay leaves and allspice to the broth and add salt to taste. Remove the boiled beef from the broth, cool and cut into strips and then into cubes.

2. Peel the onions, rinse under water and cut into small strips.

3. Heat vegetable oil in a frying pan and fry the onion in it until golden brown and soft.

If you wish, you can not fry the onion, but use it raw or pickled.

4. Place a glass in the center of the dish or wide flat plate. Place boiled grated potatoes in the first layer around the glass. Which must first be grated and salt to taste.

5. Coat the potatoes with Provencal mayonnaise 67% fat.

6. Place a layer of beef on a layer of potatoes with mayonnaise. Distribute the meat evenly around the circle.

7. Salt the meat to taste and pepper with “Mixed Peppers” seasoning.

8. Place a layer of fried or raw onions on the meat layer.

9. Lay out the next layer of boiled grated carrots.

10. Grease the carrot layer with mayonnaise. Pre-fry the walnuts in a dry frying pan, crush them in a mortar or chop them with a knife. Place walnuts on carrots with mayonnaise.

11. Place the next layer of shelled and grated chicken eggs.

12. Evenly place a layer of boiled grated beets on the eggs.

13. Grease the beets with mayonnaise, spreading it with a spoon over the entire surface of the salad.

14. Make cross-shaped cuts on the pomegranates and peel them. Separate the pomegranate pulp into grains. Place a layer of pomegranate seeds on top of the salad.

15. Carefully remove the glass from the center of the salad and place it in the refrigerator for 1 hour. After this, the Pomegranate bracelet according to the classic recipe can be served.

Pomegranate bracelet salad with chicken - step by step recipe

Pomegranate bracelet salad with chicken is a budget option for this dish. To prepare it, you can use chicken breast or chicken legs. They must first be boiled and the skin and bones removed. Chicken can also be used fried. This salad can also be prepared with any meat you have on hand.

You can put almost any meat in the Pomegranate Bracelet: beef, chicken, pork, turkey, duck breast.

Required Products:

Boiled chicken breast - 500 gr.
Boiled potatoes - 4 pcs.
Boiled carrots - 1 pc.
Large onion - 1 pc.
Boiled eggs - 3 pcs.
Grenades - 1-2 pcs.
Peeled walnuts - 50 gr.
Mayonnaise - 250 gr.
Vegetable oil - 20 gr.
Salt, pepper - to taste

Cooking process:

Before cooking, you need to wash the vegetables, boil and cut them.

Let's start laying out the layers.

1. The first layer is chicken fillet, it needs to be salted and peppered (we will need half of the total amount). Apply a mayonnaise mesh over the meat and distribute the sauce evenly over the surface of the layer.

2. The second layer is grated carrots with salt and pepper, plus mayonnaise again.

3. Third – grated boiled potatoes, mayonnaise.

4. Fourth – chopped nuts.

5. Fifth layer – beets (one half), mayonnaise, salt and pepper.

6. Sixth – nuts again.

7. Seventh – onions, previously finely chopped and fried in vegetable oil.

8. Layer number eight - the second half of the chicken fillet with salt and pepper, mayonnaise again.

9. Ninth – remains of nuts.

10. Tenth layer – crushed boiled eggs with salt and pepper + mayonnaise.

11. And finally, the final layer number eleven is beets, salt, pepper.

Carefully remove the glass from the middle of the salad and once again coat everything thoroughly with mayonnaise so that there are no dry areas left.

12. Finally, carefully cover the surface of the snack with pomegranate seeds. After this, carefully so as not to remove the layers, cover the dish with cling film and put it in the refrigerator overnight. There the salad will be soaked and by morning it will acquire a bright, rich taste.

Bon appetit!

Delicious salad Pomegranate bracelet with beef, prunes and walnuts

The first 2 recipes for the Pomegranate Bracelet salad were classic, but sometimes additional ingredients are added to this dish. Some cooks and housewives add mushrooms, cheese, raisins, prunes, garlic, and apple to the Pomegranate Bracelet. As you can see, there are a lot of options.

I love the combination of beets, walnuts and prunes. I once tried this interpretation in a cafe. I offer you an interesting recipe...

We will need:

Meat (chicken, beef, duck breast) - 300 gr.
Boiled potatoes - 4 pcs.
Boiled carrots - 1 pc.
Boiled beets - 1-2 pcs.
Chicken eggs - 2 pcs.
Pomegranate - 1 pc.
Onion - 1 pc.
Hard cheese - 100 gr.
Pitted prunes - 150 gr.
Peeled walnuts - 50 gr.
Mayonnaise - 200 gr.
Sugar - 1 tsp.
Salt - 0.5 tsp.
Table vinegar - 1 tbsp. l.
Water - 100 ml

Cooking process

1. Peel the onion, rinse with water and cut into small strips. In a bowl, prepare the marinade from water, vinegar, salt and sugar. Place onions in it for 20 minutes.

2. Boil meat and vegetables. Peel them and grate them on a coarse grater.

3. Prepare prunes. Soak dried prunes in warm water for 15 minutes. Then drain the water from it and cut into cubes.

4. Place a glass in the center of the dish. Place boiled grated potatoes around it and add salt to taste.

5. Grease potatoes with mayonnaise.

6. Place the next layer of boiled meat, cut into cubes.

7. Drain the water from the pickled onions and place them on the meat. Grease the layer with mayonnaise.

8. Then lay out a layer of prunes, leaving some of the fruit to decorate the salad.

9. Grate hard cheese. Place it on a layer of onion.

10. Chop walnuts and sprinkle them on a layer of cheese.

11. Then lay out a layer of boiled grated carrots.

12. Place a layer of boiled grated eggs on the carrots, grease the eggs with mayonnaise.

13. Place the next layer of boiled grated beets. Grease the beet layer with mayonnaise.

14. Place pomegranate seeds on one half of the salad, and prunes, cut into pieces, on the other half.

15. Remove the glass from the center of the dish and let the salad brew in the refrigerator. After this, the Pomegranate Bracelet with Prunes salad can be served.

Salad recipe Pomegranate bracelet with smoked chicken

In order to diversify the taste of the salad, you can use smoked chicken instead of boiled chicken. It makes the dish more satisfying and piquant. You can use smoked chicken breast or ham for cooking. I cook it when I want something original.

We will need:

Smoked chicken - 300 gr.
Boiled potatoes - 3 pcs.
Large boiled beets - 1 pc.
Chicken eggs - 4 pcs.
Champignons - 200 gr.
Hard cheese - 150 gr.
Pomegranate - 1 pc.
Peeled walnuts - 50 gr.
Mayonnaise - 250 gr.
Vegetable oil - 30 gr.

Cooking process

I don't use salt in this salad because smoked chicken and cheese are already salted foods. If I use smoked legs, I trim the fat and remove the bones. I prefer not to remove the chicken skin and leave it with the meat, but this is a matter of taste.

1. Cut the smoked chicken into small strips or cubes.

2. Place an inverted glass in the center of the dish. Place a layer of potatoes around it and coat with mayonnaise.

3. Place a layer of chicken on top of the potatoes.

4. Pre-cut the champignons into pieces and simmer them until tender in vegetable oil. Place the champignons on the chicken.

5. Place grated hard cheese on the layer of mushrooms.

6. Grease the cheese with mayonnaise, sprinkle with crushed walnuts.

7. Then lay out the grated beets. Coat it with mayonnaise.

8. Separate the pomegranate into grains and sprinkle them on top of the salad. Remove the glass from the center of the dish and place the salad in the refrigerator for 1-2 hours.

Bon appetit!

Pomegranate bracelet salad: the most delicious recipe without beets and potatoes

Traditionally this salad is prepared with beets, but there is an interpretation of this dish where neither beets nor potatoes are used. This recipe was invented by supporters of a low-carb diet, in which starchy and sugar-containing vegetables are prohibited. If you're not on a low-carb diet, you can still treat yourself to this recipe for a change.

We will need:

Boiled chicken fillet - 500 gr.
Champignons - 300 gr.
Raw carrots - 1 pc.
Pomegranate - 1 pc.
Hard cheese - 200 gr.
Peeled walnuts - 50 gr.
Lettuce leaves - 1 small bunch
Mayonnaise or yogurt for salad - 200 gr.
Butter - 20 gr.
Salt - to taste

Cooking process

1. Boil chicken fillet in salted water until cooked. Cool it and cut it into small strips or cubes.

2. Cut the champignons into pieces. Melt the butter in a frying pan and simmer the mushrooms in it until tender.

3. Place lettuce leaves on the bottom of a flat plate. Place a glass in the center of the plate.

4. Place a layer of boiled chicken fillet around the glass. Lubricate it with 100 gr. mayonnaise or yogurt.

5. Place a layer of champignons on the meat.

6. Place grated raw carrots in the next layer.

7. Place chopped walnuts on the carrots.

8. Grate the hard cheese and place in the next layer. Grease cheese 100 gr. mayonnaise or yogurt.

9. Separate the pomegranate into grains and decorate the top of the salad with them. remove the glass from the center of the plate and you can serve the dish to the table.

This salad is as beautiful as the previous ones, but it does not taste the same as in traditional recipes.

Video on how to prepare Pomegranate Bracelet Salad with Tongue

And if you are faced with the task of surprising your guests, then take advantage of this delicious option. The highlight of this salad is the tongue. It turns out it's just a bomb! Guests will be absolutely delighted - verified!

Here is such an interesting selection of recipes. Each of them is not only tasty and healthy, but also has a beautiful design. This salad looks like a cake. Additionally, you can decorate the salad with cilantro, parsley, dill and vegetable flowers. Bon appetit!

Hello, dear friends!

Today, a classic holiday salad called Pomegranate Bracelet is offered to the reader's liking. Very tasty and quite simple. Look how luxurious it is!

Housewives argue not only about which recipe is classic, but also about what to do with pomegranate seeds, should they be eaten with seeds or not? Perhaps everyone will decide this for themselves. We can only advise choosing pomegranate fruits with small seeds; such varieties have already appeared on sale.

And we should also note that in any version the dish has an amazing taste and stunning appearance. Therefore, it is the bright “sun” of the puff “Pomegranate Bracelet” that will allow housewives to perfectly decorate the New Year’s festive table, so that guests will gasp with delight.

❕ Here you will find classic recipes, and here your favorite one awaits you. Do not miss. ❤

Pomegranate bracelet salad - classic recipe with chicken

Let's look at the preparation step by step with illustrations for the best result. You will get such beauty.

Ingredients:

Boiled chicken fillet - 350 gr.
Small boiled potatoes in their jackets - 3 pcs.
Medium-sized beets - 2-3 pcs.
Small onions - 2 pcs.
Large ripe pomegranate - 1 pc.
Walnuts - 150 gr.
Homemade mayonnaise.
Salt, pepper - add to taste.

The ingredients for the salad must be prepared in advance. We cook the potatoes in their skins for 20-25 minutes; you will have to tinker with the beets longer.

Depending on the size, cooking it takes from 40 minutes to 1 hour or more if the root vegetable is very large. But it’s better not to take such huge ones; boil several small ones and save time.

Boil the fillet in salted water until tender. Remove the skins from the onion and chop finely. Let's start cooking.

Step 1. Finely chop the onion and place it in a frying pan with a small drop of oil. Fry it until soft.

Step 2. As soon as the desired softness is achieved, the onion has become transparent, add chopped boiled fillet to it, add salt and fry everything together for about a minute. This is necessary so that the fillet is saturated with onion juice and together they form one layer.

Step 3. Place the coarsely grated potatoes in the first layer on a large dish around a tall glass. Level and apply mayonnaise mesh.

Step 4. Place a second layer of slightly browned fillet with onions. Mayonezim.

Step 4. Grate the beets on a coarse grater. We shape each layer with a spoon and, if desired, apply a thin mayonnaise mesh.

Walnuts can be chopped with a knife or chopped in a blender until the fraction is not too small.

Step 5. Sprinkle them on the beet layer.

Step 6. Cover the entire salad with mayonnaise. This is necessary so that the pomegranate seeds do not roll off, but stick evenly to the surface of our product.

Step 6. Peel the pomegranate seeds. It is desirable that the fruit is ripe, then its grains have a very bright color and they really glow like precious stones.

Step 7. Cover the surface of the workpiece tightly with grains so that there are no gaps left. Level with a spoon.

Let the salad sit in the refrigerator for about 1 hour. During this time, all layers will be saturated, and the form will “set” well.

Before serving, you need to take it out, remove the glass from the center and decorate this bright masterpiece to your liking. Roses made from vegetables or eggs look great. And the salad itself is simply delicious!

Bon appetit!

Recipe for Pomegranate bracelet with beef step by step

The version with beef shows itself to be very worthy and noble in taste. This composition is close to many people!

Ingredients:

Beef (boneless) – 300 gr.
Carrots – 2 pcs.
Almonds (cashews or walnuts).
Pomegranate – 1-2 pcs. (depending on its size).
Medium size onion - 1 pc.
Beets – 2 pcs.
Mayonnaise (or low-calorie substitute) – 120-150 gr.
Spices and salt - to the hostess's taste.

As expected, at the first stage the beef is boiled. To do this, it is initially cleaned, washed, and then placed in a pan of boiling water. After the water boils again, you need to slightly reduce the heating intensity - the water in the pan should literally barely boil. And it is in this mode that you need to cook the meat for about 40-50 minutes. At the same time, add salt to the broth ten to fifteen minutes before the expected readiness. At the end of the process, the beef must be cooled and then cut into small pieces.

As expected, vegetables should be pre-cooked to the point of “softness” and peeled when cool. Then potatoes, beets and carrots need to be grated separately on a coarse or medium grater. After this, they are placed in different bowls. In turn, the pomegranate must be peeled and freed from veins.

This version of the “Pomegranate Bracelet” is formed on a large plate (platter), on which it will be served to the table. A glass or glass is placed in the center of the dish, which will help you achieve the desired neat shape of your favorite salad when assembling.

The first step is to lay a layer of potatoes. You need to lay the sauce (mayonnaise, sour cream or yogurt) in a “mesh” on it, and then spread it evenly with a spoon so that a fairly thin layer appears.

The second layer is boiled beef, which was disassembled into fibers and sprinkled with fried onions.

The third layer is tender boiled carrots, grated on a coarse grater. Cover this layer with mayonnaise.

And sprinkle chopped nuts on top. For this recipe you can use any.

They will need to cover the entire surface.

After assembly is complete, the finished salad should be refrigerated for a couple of hours to soak. At the end of the period, the salad must be removed from the refrigerator and the glass removed.

All! The classic Pomegranate bracelet with beef can be served!

If you want to add an interesting twist to a traditional recipe, then try prunes. It goes well with classic ingredients, and the taste of the salad becomes richer!

Ingredients:

Chicken (thighs, drumsticks, part of the breast) – 200-250 gr. chicken meat.
Cheese (hard or semi-hard varieties) – 100 gr.
Prunes (pitted, of course) – 50 gr.
Selected chicken eggs – 3 pcs.
Medium potato tubers - 2-3 pcs.
Carrots (large, medium) – 1-2 pcs.
Beets – 1 pc.
Walnut kernels - half a glass.
Large pomegranate – 1 pc.
Mayonnaise – 4-6 tablespoons.
Salt – a few pinches, to the hostess’s taste.

Potatoes cooked in their jackets are grated on a grater (medium size). A little salt is added to it, and the future first layer of salad is thoroughly mixed.
As expected, to give a special shape (ring, bracelet) to this themed salad, a cylindrical glass is placed on the plate where the salad will be collected. Afterwards, potatoes are laid out on the dish, with a thin mayonnaise layer on top.
Then the pre-boiled beets must be finely grated and the resulting mass divided into two equal parts. The first of them should be placed on a layer of potatoes, and carefully sprinkled with walnut pieces on top.
Next, the chicken is placed, previously boiled, separated from the bones and cut into strips.
Prunes, softened in advance with boiling water, are cut into strips and carefully laid out on a layer with chicken. A layer of mayonnaise is applied on top.
Then there is a layer of boiled grated carrots, smeared with mayonnaise on top. And then layers of hard-boiled eggs and grated hard cheese. All of them are again “watered” with mayonnaise sauce.
Next, lay out the second part of the grated beets, covered with mayonnaise. And, as expected, the salad is decorated with pomegranate seeds at the finish. All this splendor is placed in the refrigerator for a couple of hours (more is possible). And at the right moment, the festive “Garnet Bracelet” is served to the table!

And here’s another thing, look what a beautiful option not only with prunes, but also with kiwi. Looks great:

Worth a try too! Such a beauty won’t last long on the holiday table.

Step-by-step recipe for Pomegranate bracelet salad with smoked chicken

Try the option with smoked chicken. It gives the salad interesting shades of taste.

Ingredients:

Smoked chicken (thighs, drumsticks, part of the breast) – 250-300 gr.
Hard-boiled chicken eggs – 3 pcs.
Potatoes – 200-250 gr.
Carrots (large, medium) – 200 gr.
Onions – 150 gr.
Deodorized sunflower oil – 2-3 tbsp. spoons.
Pomegranate – 1 pc. (large size).
Mayonnaise and garlic - for coating the layers.

Vegetables are boiled, cooled, and peeled. The onion is cut into thin quarters of its rings and fried in vegetable oil until golden brown. Hard-boiled eggs should be grated on a coarse grater. Then the smoked chicken is skinned, pitted and cut into thin cubes.
A small amount of garlic, previously squeezed in a special press, is added to mayonnaise to taste.
The salad is laid out in layers in the shape of a bracelet (a glass in the center of the dish). First comes potatoes, smeared with mayonnaise, then smoked chicken meat (possibly without mayonnaise). Fried onions are laid out on the chicken, followed by a layer of garlic mayonnaise. Next come carrots + mayonnaise sauce, as well as a layer of eggs.
All this is covered with mayonnaise, and pomegranate is laid out. The process is completed by cooling the salad in the refrigerator for 2-3 hours. Salad ready!

Pomegranate bracelet with meat

A great salad can also be made with pork (see recipe with beef above).

Ingredients:

Boiled pork (or tongue) – 400 gr.
Chicken eggs – 3 pcs.
Boiled potatoes – 3 pcs.
Carrots (large) – 1 pc.
Beets (relatively large) – 2 pcs.
Salad (or onion) – 1.5 – 2 pcs.
Vinegar (9%) – 1 tablespoon.
Sugar – 1 teaspoon.
Sunflower oil – 2-3 tbsp. spoons.
Pomegranate – 2 pcs.
Salt – 1/2 teaspoon.
Mayonnaise (or sour cream), garlic, mustard - to taste.
Freshly ground pepper – a small amount.

After preliminary work with the ingredients (boiling, peeling, cutting), the assembly of this version of the “Pomegranate Bracelet” begins according to the following scheme.
First, potatoes cut into small cubes are placed on a large plate (with a cylindrical glass in the center). It is covered with mayonnaise or sour cream mixed with garlic and mustard (as an alternative to mayonnaise).
At the second stage there is a layer of pickled onions, previously chopped into cubes and filled with a mixture of sugar, vinegar and cold water (100 ml.).
Then peppered and salted pieces of chopped pork are laid out. It is also sprinkled with fragments of grated garlic on top.
The next stage is a layer of grated eggs and coated with sauce. Then the carrots are laid out, coated with mayonnaise and garlic. All this is covered with grated beets and, accordingly, pomegranate seeds.
As expected, the salad is placed in the refrigerator for 1.5 hours. And then the “Pomegranate Bracelet” with pork is served at the festive table!

Delicious salad Pomegranate bracelet with walnuts

This is a delicious option with walnuts. It is similar to recipe No. 1, but there are significant differences - this salad is prepared with eggs and completely without onions.

Ingredients:

Chicken breast fillet, legs – 350 gr.
Medium-sized potato tubers – 3 pcs.
Ripe pomegranate – 2-3 pcs.
Walnut kernels – 100 gr.
Beets - 2 pcs.
Hard-boiled egg - 3 pcs.
Freshly ground pepper.
Salt.
Refined (odorless) sunflower oil for frying ingredients.

By the time you start preparing such an appetizing salad dish, the ingredients (vegetables, chicken) that require heat treatment must be cooked and have time to lower their temperature to an acceptable one. A little secret to make the chicken more tender and flavorful:

The chicken must be placed in boiling water. It should be boiled for about 30 minutes. And to make boiled chicken meat the most juicy, aromatic and tasty, you need to add two or three peas of allspice, half a spoon with mustard seeds, a small part of celery or parsnip root, or parsley, and a bay leaf to the pan. You only need to add salt during the final cooking period. Because this is how the fibers will remain the softest. Take note.

After this cooled chicken fillet needs to be cut into small cubes. Grate the vegetables on a coarse grater.

Remove the seeds from the pomegranate. Walnut kernels should also be lightly dried in a frying pan without oil or in the oven and then chopped into smaller pieces.

And now, when all the available components are finally prepared, the most interesting and “magical” time comes - the final assembly of the salad. We collect the layers and coat them with dressing in this order:

Boiled chicken meat.
Grated carrots.
Grated potatoes.
Crushed walnuts.
Boiled grated eggs.
Grated beets.
Coating with mayonnaise.
Pomegranate seeds.

After all the procedures for assembling the salad, place it in the refrigerator for at least one hour. And the salad is ready. You can safely serve it to the table! Incredibly delicious.

Not everyone likes beets, and that's okay. There are salad options without it, it turns out no worse, very tasty!

Ingredients:

Large pomegranate - 1 pc.
Boiled potatoes - 3 pcs.
Onion - 1 pc.
Pickled cabbage - 300 g.
Chicken breast - 300 g.
Walnuts - 50 g.
Dill, parsley.
Salt, pepper - to taste.
Sugar - 1 tbsp.

Chop the onion and fry it until golden with a little oil. Mix it with chopped chicken breast.

Grate the boiled potatoes coarsely and place them in the first layer. Cover with mayonnaise mesh.

Place chicken breast mixed with onions on top of the potatoes, it’s very flavorful! We will also pour a thin layer of dressing.

Chop the pickled cabbage into small pieces. Finely chop the walnuts using a knife.

Mix the cabbage and nuts and place the resulting mixture on the third layer of salad. Cover with mayonnaise sauce.

Decorate the top with pomegranate seeds, densely distributing them over the entire surface.

Ready! Thanks to cabbage, this option has a bright taste that many will appreciate.

Salad recipe with chicken fillet and mushrooms

It is noteworthy that this version of the salad involves the use of not only fresh, but also pickled mushrooms. Honey mushrooms and champignons are suitable.

Of course, the taste of the salad will change somewhat. However, it will also be very interesting and tasty.

Ingredients:

Ripe and large pomegranate – 1 pc.
Small potato tubers - 3-4 pcs.
Medium sized carrots – 2 pcs.
Beets (large size, within reason) – 1 pc.
Chicken breast (fillet) – 300 gr.
Fresh (marinated) mushrooms (champignons).
Mayonnaise – 150-200 gr.
Fine boiled salt - 3/4 teaspoon.
Onion - 1/2 pcs.
Vegetable oil - for frying ingredients.
A few sprigs of parsley to garnish the salad.

At the first stage, as expected, the vegetables used must be boiled and then cooled. For this, the best option is to boil the vegetables the night before. During the night, potatoes, beets, and carrots will calmly cool down, and therefore, during the main stage of preparing the salad, housewives will not have to take a serious break from work.

Before cooking, mushrooms – champignons – should be thoroughly washed. If the skin is excessively dirty, you can simply remove it. Then you need to cut the mushrooms into not very large cubes and fry in heated vegetable oil until golden brown.
You can also add salt (to taste), pepper and garlic, and finely chopped onion to the champignons. This is a classic combination and is used in many salads.
The resulting fried mushrooms must be cooled.
Boiled and already cooled vegetables are peeled and grated (large).
Next, you need to assemble the salad like a bracelet. And in order to get the necessary neat hole in the center of the salad bowl, a cylindrical glass or (mug) without a handle is usually used.
The first layer is potatoes, which need to be pressed down a little, but should not be compacted too tightly.
Next comes a small carrot-mayonnaise layer.
Then small pieces of boiled chicken are placed, plus mayonnaise, which should not be too much - the main thing is that the salad layer does not drip or disintegrate.
After the chicken comes the mushroom stage. Since mushrooms and onions are already quite fatty, there is no need to grease them with mayonnaise.
Beets are placed behind the mushrooms, pre-mixed with mayonnaise and salt.
And at the very finish, as expected, the salad should be decorated with a pomegranate surface. The top layer should be uniform, quite dense and, of course, beautiful. New Year's “Pomegranate Bracelet” with mushrooms is ready!

Tips for preparing Pomegranate bracelet salad

It is better to prepare the meat and boil the vegetables in advance, so that on the day of preparing the snack you do not waste time on cooking.
The pomegranate fruit should be ripe, with beautiful dark red grains and, preferably, small seeds.
It is not necessary to thickly mayonnaise each layer; it is enough to cover with a mesh the components that themselves are a bit dry - for example, chicken meat.
Boil chicken breast or fillet with spices and salt at the end, then it will be softer and more flavorful.
Mayonnaise can be replaced with sour cream or unsweetened yogurt.
You need to soak the salad for an hour in the refrigerator.
Cook only in a good mood!

These are the recipes, friends! They are all gorgeous, nothing more or less. And which one is best you have to choose yourself. But, no matter what option you choose, your holiday table will be simply magnificent!

vkuslandia/Depositphotos

Ingredients

2 eggs;
200 g chicken breast fillet;
2 beets;
2 carrots;
3–4 potatoes;
40–45 g walnuts;
1 onion;
1 pomegranate;
mayonnaise - to taste.

Preparation

Boil the eggs hard for 10 minutes until done.

Finely chop the fillet. Grate vegetables and eggs on a coarse grater. Chop nuts and onions. Remove the seeds from the pomegranate.

Place a glass in the center of the plate. Around it, lay out layers of potatoes, half of the beets, carrots, nuts, half of the chicken fillet, onions, eggs, the remaining meat and beets. After each layer, except nut and onion, apply a mesh of mayonnaise or simply lubricate the layers.

Carefully remove the glass. Coat the salad with mayonnaise, including inside the ring. Sprinkle with pomegranate seeds.

vkuslandia/Depositphotos

Ingredients

500 g chicken breast fillet;
3 potatoes;
1–2 beets;
1 onion;
250 g champignons;
4–5 pieces of prunes;
1 pomegranate;
1–2 tablespoons vegetable oil;
salt - to taste;
black pepper - to taste;
100 g;
100 g sour cream.

Preparation

Boil the chicken, potatoes and beets until tender. Chop onions, mushrooms, prunes and fillet. Grate the boiled vegetables on a coarse grater. Remove the seeds from the pomegranate.

Heat oil in a frying pan over medium heat. Fry the champignons with onions for 5-6 minutes. Salt, pepper and cool.

Mix mayonnaise with sour cream. Place a glass in the center of the plate. Place layers of potatoes, chicken, mushrooms and onions, prunes and beets around. Grease each layer with sour cream and mayonnaise sauce. Carefully remove the glass and sprinkle the pomegranate seeds over the salad.

3. Pomegranate bracelet salad with beef tongue and pine nuts

elena.hramova / Depositphotos

Ingredients

3–4 eggs;
1 beef tongue;
2 beets;
2 carrots;
2–4 potatoes;
1 pomegranate;
60–70 g pine nuts;
mayonnaise - to taste.

Preparation

Hard-boiled eggs in 10 minutes, beets, carrots and potatoes until ready.

Cut the offal into small pieces. Grate the eggs and vegetables on a coarse grater. Remove the seeds from the pomegranate.

Place a glass in the middle of the plate. Around it, lay out layers of potatoes, half a tongue, carrots, beets, nuts, the remaining tongue, and eggs. Lubricate each layer with mayonnaise or apply a mesh.

Take out the glass and coat the salad with mayonnaise outside and inside. Sprinkle with pomegranate seeds.

db‑rus / Depositphotos

Ingredients

300–350 g beef;
2–3 eggs;
1–2 beets;
1–2 carrots;
3–4 potatoes;
100 g hard cheese;
40–50 g walnuts;
1 pomegranate;
mayonnaise - to taste.

Preparation

Boil beef until soft for an hour and a half, hard-boiled eggs for 10 minutes, beets, carrots and potatoes until tender.

Cut the meat into small pieces. Grate cheese, eggs and vegetables on a coarse grater. Chop the nuts. Remove the seeds from the pomegranate.

Place a glass on a plate. Around it, layer potatoes, carrots, half the beef, nuts, cheese, eggs, remaining meat and beets. After each, apply a mesh of mayonnaise. Carefully remove the glass and brush the salad with the sauce. Sprinkle with pomegranate seeds.

Baton72/Depositphotos

Ingredients

2–3 beets;
2–3 carrots;
3–4 potatoes;
4–7 stalks of green onions;
1 can of canned fish (sprats or others, 160–180 g);
1 pomegranate;
mayonnaise - to taste.

Preparation

Boil the beets, carrots and potatoes until tender.

Chop the onion. Grate the vegetables on a coarse grater. Mash the canned food with a fork. Remove the seeds from the pomegranate.

Place a glass in the center of the plate. Place layers of potatoes, carrots, fish, onions and beets around. After each, apply a mesh of mayonnaise or simply lubricate the layers. Carefully remove the glass and sprinkle with pomegranate seeds.

Recipes for Pomegranate Bracelet salad vary in preparation methods, ingredients and decoration methods. It can be prepared from chicken, meat, cheese, mushrooms, potatoes, beets, carrots, onions with the addition of walnuts, spices and much more. Traditionally, this salad is decorated with pomegranate seeds and made in the shape of a ring. But some recipes suggest adding herbs or grated cheese on top, and in exceptional cases the dish is made in the shape of a circle or heart.

The five most commonly used ingredients in recipes are:

The last option causes indescribable delight among guests. It is not difficult to prepare such a dish, but the main thing is to follow the sequence so that it has all the necessary flavors. Please note in advance that in this case you will have to spend quite a lot of time on the preliminary preparation of the products, since they will have to be boiled one by one and grated by hand. But the result will certainly meet all expectations and will definitely delight guests at the holiday.