Ruby-red pomegranate seeds can be not only a decoration for a festive dish. Their unusual taste will harmoniously complement a variety of salads, from meat to vegetarian. It is especially recommended to prepare salads with pomegranate in the autumn-winter period, because this fruit is also a natural source of vitamins.
Pomegranate bracelet salad
You will need:
- 500 grams of beets;
- 500 grams of potatoes;
- 500 grams of boiled chicken meat;
- 500 grams of carrots;
- 250 grams of mayonnaise;
- 100 grams of pomegranate seeds;
- 150 grams of onions;
- 0.5 teaspoons of salt;
- 2-4 st. tablespoons of vegetable oil.
Wash potatoes, beets and carrots, put in a saucepan, pour cold water. Put vegetables on fire, bring to a boil, reduce heat and cook over medium heat.
Boil vegetables until tender, potatoes and carrots for about 20 minutes, beets for about 40-60 minutes. Drain and refrigerate vegetables.
Wash onions, peel and chop. Peel the pomegranate, pick the grains. Cut the boiled chicken into small cubes.
Preheat a frying pan and pour 1-2 tbsp. tablespoons of vegetable oil. Put chicken meat in hot oil and fry it, stirring occasionally, for 3-4 minutes, add salt. Remove the chicken and put the onion in the same oil, stirring occasionally, fry it in vegetable oil over medium heat for 2-3 minutes.
Combine the fried chicken and onion in a deep bowl and stir. Cut all boiled vegetables into strips. Put the potatoes in the form of a ring in the first layer on a dish. To keep the rings even, it is better to place an inverted glass in the center of the dish.
Grease the potato layer with 3-4 tbsp. tablespoons of mayonnaise. Put carrots on it and also grease with a couple of tablespoons of mayonnaise.
The third layer will be a mixture of chicken and onions, grease with mayonnaise again (2-3 tablespoons). The final layer will be beets, grease it thicker: 3-4 tbsp. tablespoons of mayonnaise.
Put the salad on top with pomegranate seeds and put in the refrigerator for 2-3 hours. After that, the Pomegranate Bracelet salad is ready, take out the glass and serve.
Salad with pomegranate and nuts: a step-by-step recipe
The zest of this nutritious salad is the combination of traditional ingredients and mild nut flavors with the sweet and sour exotic taste of pomegranate seeds. The listed ingredients are enough for 6 servings.
You will need:
- 300 grams of chicken breast or fillet;
- 1 potato;
- 1 beet;
- 1 carrot;
- 1 pomegranate;
- 1 head of onion;
- 270-300 grams of nuts;
- apple cider or table vinegar 9%;
- marinade sugar;
- mayonnaise to taste;
- salt to taste.
Boil all vegetables except onions and chicken breast. Cool vegetables and chop or grate finely. Peel the nuts, fry them in a skillet and chop them.
Peel and chop the onion, scald it with boiling water, drain the water. Pour the marinade over: 2 tbsp. l. vinegar, a little water and sugar to taste. Marinate the onion for 15-20 minutes. Then squeeze lightly, if you don't like the vinegar taste, you can lightly rinse the onion in cold water.
Lay out the food alternately in layers, so the dish will turn out to be more interesting. Salt each layer to taste and grease with mayonnaise.
The first layer is potatoes.
The second layer is beetroot grated on a coarse grater.
The third layer is chopped chicken fillet.
The fourth layer is chopped nuts.
The fourth layer is carrots grated on a coarse grater.
The fifth layer is pomegranate grains.
Pomegranate and chicken salad
Pomegranate and chicken form an ideal flavor tandem, and due to the minimum calorie content, even those who follow a slim figure can use the salad prepared according to this recipe.
You will need:
- 1/2 chicken breast;
- 1 pomegranate;
- 1 orange;
- 50 g of green, red salad and arugula;
- 1 tsp apple cider vinegar;
- salt, pepper to taste;
- 2 tbsp olive oil.
If you did not find the types of salad listed in the ingredients, you can replace them with "Iceberg" or just Chinese cabbage. The taste of the dish will change slightly, but not dramatically.
Salad making process
Cut the chicken fillet into small strips, sprinkle with spices and fry until golden brown. Rinse the herbs thoroughly and chop finely.
Peel the orange and take it into slices, cut them into cubes. Peel the pomegranate and remove the seeds.
Combine all prepared ingredients, mix gently with two spoons. Season with olive oil and apple cider vinegar and drizzle over the salad. You can serve it immediately, the dish does not take time to soak.
Salad recipe with pomegranate and cheese
You will need:
- chicken fillet from 1 breast;
- 1 pomegranate;
- 170 g white bread croutons;
- 140 grams of cheese;
- 150 grams of spicy Korean carrots;
- 1 head of onion;
- mayonnaise or classic yogurt.
Wash the chicken and cut into small portions. Fry them in a greased skillet until golden brown.
Take a few slices of white bread and cut into cubes, dry them in the oven. Release the pomegranate seeds. Finely chop the onion into rings and sauté it in the same pan as you fried the chicken meat.
Take a deep, beautiful dish and combine all the ingredients of a pomegranate salad in it. Prepare a mayonnaise or classic yogurt dressing and season with salt and pepper to taste. Pour the dressing over the salad just before serving and stir thoroughly.
Pomegranate and beef salad recipe
This pomegranate snack is called "Men's Tears" for a reason. The salad meets all the necessary qualities of a male dish; it is hearty, tasty and moderately spicy. For a girl, beef, if desired, can be replaced with a more dietary chicken or turkey.
You will need:
- 0.5 kg of meat (beef or turkey fillet);
- 100 ml lemon juice;
- 3 potato tubers;
- 1 pomegranate;
- 2 onions;
- 5 eggs;
- 5 g sugar;
- salt, mayonnaise.
Wash the meat and place in a saucepan, cover with water, salt, add bay leaf and boil until tender. Cool the meat and cut into strips.
Boil potatoes (20 minutes) and eggs (10 minutes) separately. Peel the eggs and chop them with an egg cutter or knife. Peel potato tubers and grate on a fine grater.
Peel the onion and cut into thin half rings, marinate it in lemon juice for a quarter of an hour. You can use apple cider vinegar for this if you like. After 15 minutes, drain the marinade and squeeze the onion lightly.
The salad is laid out on a large flat dish in layers, you can give the salad any shape: round, square or any shape. Put half of the chopped meat in the base of the salad, coat it with mayonnaise.
Put half of the onion in the second layer, then potatoes, also coat it with mayonnaise. Put the chopped eggs on top of the potatoes, then the second onion, the meat and the top layer of mayonnaise. Cover everything on top with pomegranate seeds.
How to make pomegranate and corn salad
Adding sweet and sour pomegranate seeds to sweet corn in addition to a classic meat salad will give you a new flavor.
You will need:
- 200 grams of beef or chicken;
- 100 grams of nuts;
- 1/2 can of corn
- 3 eggs;
- 1 carrot;
- 2 small potatoes;
- bay leaf and allspice peas;
- 1 pomegranate;
- salt, mayonnaise to taste.
Prepare all the ingredients of the salad. Rinse the meat and boil in salted water. For flavor, add bay leaf and allspice peas to the water.
Boil carrots, potatoes and eggs separately. Dry the nuts in the oven and chop. Chop or grate boiled vegetables, eggs and meat.
Choose a dish that is the right size for the salad and line the bottom with plastic wrap. Start stacking the salad.
The bottom layer of the salad will consist of grated carrots, coat it with mayonnaise. Then lay out a layer of chopped nuts, mayonnaise, corn, mayonnaise, chopped egg mayonnaise.
Then beef and potatoes are laid out and also smeared with mayonnaise. After laying out the last layer, lightly tamp the entire salad. Now select the dish on which you will serve the salad on the table.
Place this dish firmly on the top layer of the salad and turn over, remove the plastic. Now sprinkle the salad with pomegranate seeds generously and serve.
Pomegranate salad with cabbage
Each of the ingredients used in this recipe will give the salad a distinct visual and flavor profile, enriching it. Salad will be an indispensable dish on fasting days, for vegetarian or diet menus, since it does not contain animal products.
You will need:
- 1 pomegranate;
- 2 potato tubers;
- 300 grams of cabbage;
- 1 clove of garlic;
- 2 beets;
- mayonnaise to taste.
Wash potatoes and beets and boil separately until tender. Cool vegetables and peel. Grate potatoes and beets.
Wash the cabbage and chop it finely. Peel and chop the garlic, it is better to pass through a press.
Start collecting the salad. Lay the ingredients on the dish in layers: potatoes, cabbage, garlic, beets. Lubricate each of the layers for the binder with plain or lean mayonnaise. Sprinkle the resulting salad generously with pomegranate seeds on top and serve.
Pomegranate and pineapple salad recipe
You will need:
- 1 chicken fillet;
- 1 can of pineapple;
- 1 pomegranate;
- mayonnaise to taste.
Rinse under running water and cook the chicken until tender. Cool the fillets and cut into small slices. Peel the pomegranate and free the grains. You need 1/3 of the grains of one fruit.
Drain the pineapple syrup and cut into small cubes. You can use the drained liquid as an ingredient for making sweet and sour sauces, impregnating homemade pies, as well as for marinade, if desired.
Take a beautiful dish, combine all the ingredients of the recipe in it. Finally, add mayonnaise to taste and stir everything.
Tips & Tricks
Pomegranate salads can be prepared with the addition of any type of meat, supplemented with cucumbers, oranges, apples, pineapples, arugula and other ingredients. An interesting combination of pomegranate seeds and boiled veal tongue with the addition of pine nuts to the salad.
If you are decorating the salad with pomegranate seeds, stack them as tightly as possible to achieve visual appeal.
If the components of the dish are cut into strips, then they will better hold their shape in a flaky salad than grated ones.
You can add fresh lettuce leaves under the flaky appetizer, so you will make the serving of the dish much more attractive.
In all the above recipes, mayonnaise can be replaced with natural yogurt or low-fat sour cream mixed with pepper and salt, and used as a salad dressing.
