Salad Garnet bracelet
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Salad “Garnet bracelet”

INGREDIENTS

chicken thigh or breast (fillet) 250  grams
potatoes  pcs.
beet  pcs.
carrot  pcs.
eggs 2-3  pcs.
bulb onions  pc
garnet (the ray is not sweet) 1-2  pcs.
walnuts  tablespoons
cooking oil for frying
mayonnaise
salt
freshly ground pepper

Preparation

Prepare the ingredients.

ingredients

Vegetables (beets, carrots, potatoes) are well washed, put in a pan with cold water, bring to a boil and boil until soft. 

As you are ready, take the vegetables out of the pan. 
Boiled vegetables cool and peel. 

Grate vegetables on a large grater in different bowls. 
Put the chicken in a pot of boiling water and boil the meat until cooked (breast (fillets without bones) for about 15-20 minutes, a leg about 40 minutes). 

15 minutes before the end of cooking, add salt and add bay leaf. 
Finish the meat to cool, if necessary, separate from the bones and cut into cubes or straws. 
Eggs (room temperature) put in a boiling steeply salty water. 

Again bring to a boil and boil for about 9-10 minutes from the time of boiling.
Transfer the eggs into a saucepan with cold water, cool, clean and rub on a large grater. 
Peel onion, chop finely or quarter-rings and fry in vegetable oil until soft. 
Walnuts chop with a knife or grind in a blender.

ingredients

In the middle of the dish, in which we will serve a salad, put a clean glass. 
Spread the salad layers around the glass.

ingredients

1st layer:  half of chicken + salt + freshly ground pepper + mayonnaise 

2nd layer:  carrots + salt + freshly ground pepper + mayonnaise 

3rd layer:  potatoes + salt + freshly ground pepper + mayonnaise 

4th layer:  walnuts

ingredients 

5th layer:  half a beet + salt + freshly ground pepper + mayonnaise 

6th layer:  walnuts 

7th layer:  fried onions  

8th layer:  remaining chicken + salt + freshly ground pepper + mayonnaise 

9th layer:  remaining walnuts 

10th layer:  eggs + salt + freshly ground pepper + mayonnaise 

11th layer:  remaining beets + salt + freshly ground pepper + mayonnaise

Remove the glass and cover the salad well with mayonnaise.

Cover the entire surface of the salad with pomegranate seeds. 
Dish with a salad to tighten food film and put it in the refrigerator at night, so that the salad is well soaked.

Salad

Enjoy your meal!

What do you think?

Hannah Veteran

Written by Hannah

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