Pomegranate Salad
Description
Perfect for everyday meals. The base of the "Richard" salad with pomegranate consists of boiled beef, walnuts, and, of course, pomegranate. To enhance the flavor, I added eggs, corn, carrots, and potatoes—this makes the salad tastier and more filling. It's not only delicious but also very attractive and appetizing, making it ideal for any festive table, whether it's New Year or a birthday. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the beef in slightly salted water until cooked. In another pot, boil the carrots and potatoes. Hard boil the eggs. Dry the nuts in the microwave on grill mode or in the oven.
- 2
Step 2
Line a salad bowl of suitable size with plastic wrap.
- 3
Step 3
As the first layer, place the finely grated carrots. Press down lightly. Then spread mayonnaise on top.
- 4
Step 4
Chop the walnuts and place them as the second layer. Again, spread a small amount of mayonnaise. The mayonnaise serves to bind the layers together.
- 5
Step 5
As the third layer, place canned corn. Don't forget to spread mayonnaise.
- 6
Step 6
Grate the eggs on a coarse grater and place them as the next layer, then spread with mayonnaise.
- 7
Step 7
Finely chop the beef and spread it in an even layer, then spread mayonnaise over it again.
- 8
Step 8
As the last layer, place the coarsely grated potatoes. Press down firmly.
- 9
Step 9
Invert the salad onto a flat plate, then remove the salad bowl and the plastic wrap.
- 10
Step 10
Generously coat the salad with mayonnaise on top and on the sides. Sprinkle with pomegranate seeds.
- 11
Step 11
Optionally, garnish the salad with corn and chopped green onions. As you can see, the salad turned out very bright, festive, and incredibly delicious. Highly recommended to everyone!