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Ruby salad with pomegranate

Ruby Salad with Pomegranate

A simple salad with a pretty name that will dress up any holiday table. At first glance it looks ordinary, but the little "bursts" of pomegranate seeds add a special note and a flavor all their own.

Julia

Recipe author

Composition / ingredients

Servings:

Chicken (boiled or smoked)

170

Potato (medium)

Eggs

Onion

Beet (large)

Pomegranate (small)

Mayonnaise (cut half-and-half with sour cream)

100

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 6 g

Fats 38 % 9 g

Carbohydrates 38 % 9 g

135 kcal

GI: 78 / 0 / 22

Cooking method

Step 1:

The ingredients.
Step 2:

Pour boiling water over the onion for 10 minutes to take away the bitterness. Boil the chicken in salted water and pull the meat off the bones. Cook the vegetables and eggs. Free the pomegranate seeds from their skin.
Step 3:

Grate the potato on the coarse side of a box grater, spread it in a layer on a plate, and season with salt.
Step 4:

Spread a good layer of mayonnaise on top. Or you can toss the potato with mayonnaise first, then spread it on the plate.
Step 5:

Next, add a layer of chicken.
Step 6:

Spread with mayonnaise.
Step 7:

The next layer is onion, followed by more mayonnaise.
Step 8:

Finely chop the eggs, season with salt, and spread with mayonnaise.
Step 9:

Grate the beet on the fine side of a grater, season with salt, and mix with mayonnaise.
Step 10:

Add a layer of beet.
Step 11:

Decorate the top with pomegranate seeds.
Step 12:

The Ruby salad is ready.