Pomegranate Salad, Recipe With Photo

Ingredients

Beef - 300 grams

Potatoes - 2 pcs.

Beets - 1 pc.

Pickled cucumbers - 3 pcs.

Bulb onions - 1 pc.

Pomegranate - 1 pc.

Mayonnaise - 150 grams

Apple cider vinegar 6% - 2 tablespoons

Sugar - 1 tablespoon

• 151 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step by step recipe with photo

Mayonnaise salads are not honored in our family, however, some of their types have firmly settled in our diet and, at least occasionally, appear on the menu.

I once tasted this salad in the Caucasus at a visit in this particular version. The salad seemed original to me. There is no freshness and heaviness in its taste, but there is sourness and sweetness.

You can serve such a salad on a common dish, or you can serve it in portions and then put the salad on your plate for ease of eating.

To prepare pomegranate salad, we need boiled beef, pickled cucumbers, a couple of boiled potatoes, large boiled beets, apple cider vinegar or ordinary vinegar, mayonnaise, and a medium onion.

Finely chop the onion and pickle in equal parts vinegar and hot water, adding a spoonful of sugar. While the onions are marinated, the remaining vegetables are chopped.

For puff salads, I used to chop all vegetables finely with a knife, then they do not stick together and remain crumbly. Chop cucumbers, boiled beets, peel pomegranates.

Cut the meat and boiled potatoes into smaller pieces.

Put salad in layers in bowls or on a common dish and grease with mayonnaise to taste. The first layer is boiled meat. Lubricate with mayonnaise. On top of the meat is a layer of onions, which must be well squeezed out of the marinade.

Then - pickled cucumbers. Cucumbers are not barrel, but pickled.

Then comes a layer of potatoes and beets. Coat each layer with mayonnaise.

The finishing touch is pomegranate seeds.

The pomegranate salad is ready. Help yourself!