salad without beetroot
Description
The salad is quick and easy to prepare. This salad has long become a traditional festive dish in many families. Everyone prepares it differently, but I suggest you try this recipe, in which I will tell you. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients for the salad. Boil chicken fillet, eggs, carrots, and potatoes.
- 2
Step 2
Finely chop the cooled chicken meat.
- 3
Step 3
Peel the potatoes and cut into small cubes, or grate on a coarse grater.
- 4
Step 4
Chop the peeled carrots the same way as the potatoes—either slice them or grate them on a grater.
- 5
Step 5
Slightly fry the finely chopped onion.
- 6
Step 6
Peel and chop the hard-boiled eggs.
- 7
Step 7
And now we proceed to assemble the salad. Place a glass or a small jar in the center of a flat plate, and around it, layer the ingredients: first, place the potatoes, season them with salt and pepper, and spread with mayonnaise. Then, mix the carrots with garlic and place this mixture on top of the potato layer.
- 8
Step 8
Spread mayonnaise over the carrot layer, and the next layer will be chopped nuts.
- 9
Step 9
Place the chicken meat on top of the nuts, season with salt and pepper, and spread mayonnaise over it.
- 10
Step 10
Now a layer of fried onions, and then a layer of chopped eggs. Spread with mayonnaise.
- 11
Step 11
And now we decorate the salad with pomegranate seeds. Remove the glass, and put the salad in the refrigerator for at least a few hours so the layers can soak in the flavors.