Garnet Bracelet Salad

Garnet Bracelet Salad

One of the delicious and beautiful in the decoration of salads is Garnet Bracelet Salad and probably one of the most loved.


● 1 medium beet,
● 3 carrots,
● 250 grams of pork or chicken fillet,
● 2 heads of onions,
● 3 medium potatoes,
● 3 eggs,
● 1 large pomegranate,
● 100 grams of thick sour cream,
● 1 large clove of garlic,
● Mayonnaise,
● 1 tbsp vegetable oil.


1. For a garnet bracelet salad chicken fillet (or pork flesh) boil, cool, cut into cubes.
2. Cut the onions into half rings and fry in vegetable oil, cool and mix with the boiled chopped chicken fillets.
3. Beetroot, carrots and potatoes wash, boil until cooked (cook for about an hour, potatoes and carrots for 20 minutes), cool, peel and grate on a large grater in a different dish.
4. Eggs boil for 7 minutes, cool in cold water, clean and grind with egg cutter.
5. Garlic chop and mix with mayonnaise.
6. Peel walnuts from the shell and partitions and chop with a blender or finely cut with a knife.
7. Pomegranate wash, peel off the skin and carefully peel the grain.
8. On a flat plate in the center put a glass, and around the glass lay out layers for a garnet bracelet salad.
— 1 layer — potatoes,
— 2 layer — beets,
— 3 layer — carrots,
— 4 layer — walnuts,
— 5 layer — chicken,
— 6 layer — fried onions,
— 7 layer — the egg,
— 8 layer — chicken,
— 9 layer — beets,
-10 layer — grains of pomegranate.

All the layers are lubricated with mayonnaise, and on the top layer of beet we put thick sour cream onto which we spread the seeds of the pomegranate. Do not forget to remove the glass. Salad Garnet bracelet is ready.

Bon Appetit!!!

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