Prune and walnut salad
Description
Minimum effort — excellent result. If for some reason you don't use pork, use chicken fillet instead. Prunes and nuts must be of good quality to avoid spoiling the salad's taste. Can be served immediately.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Rinse the prunes. Pour boiling water over them and let them sit for 10 minutes.
- 3
Step 3
Take a flat dish and a glass. Grate the potatoes on a grater. Place the glass in the center of the dish with its mouth facing down. Arrange the grated potatoes around the glass and sprinkle with salt.
- 4
Step 4
Brush the potatoes with a thin layer of mayonnaise, then place boiled pork, cut into cubes, on top.
- 5
Step 5
On a layer of pork, rub an egg and generously spread mayonnaise.
- 6
Step 6
Grate the carrots on a coarse grater and spread them out. Cut the prunes into thin strips and chop the nuts coarsely. Place them on top of the carrot layer.
- 7
Step 7
Grate the beet on a coarse grater, spread it over the previous layer.
- 8
Step 8
Generously spread mayonnaise.
- 9
Step 9
Peel the pomegranate, remove the seeds, and sprinkle them over the top of the salad, gently pressing with your palms. Place the prepared salad in the refrigerator for 3-4 hours. Before serving, take it out and remove the glass.
- 10
Step 10
The salad is ready.