Salad "Pomegranate Bracelet"

Cookinero 30 Sep 2025

One can only guess how this dish appeared. One thing is true: its appearance suggests that whoever prepared it wanted to make a real splash when serving it. Apparently, they succeeded, otherwise the recipe for the "Pomegranate Bracelet" would not have become so popular. The list of ingredients may vary slightly, only a layer of juicy and bright pomegranate seeds is required.

How to cook Salad "Pomegranate Bracelet"

Step 1

Salad "Pomegranate Bracelet"

Boil potatoes, beets and carrots in salted water. Then cool and grate the vegetables on a coarse grater.

Step 2

Salad "Pomegranate Bracelet"

Boil the eggs, peel them and grate them on a medium grater. Grate the cucumber on a medium grater as well.

Step 3

Salad "Pomegranate Bracelet"

Assemble the salad: place the chicken breast on the bottom of the dish and spread with mayonnaise. Then layer the boiled vegetables, layer by layer, layering with mayonnaise.

Step 4

Salad "Pomegranate Bracelet"

Place the eggs and cucumber as the last layers. Grease the top layer with mayonnaise and evenly distribute the pomegranate seeds.

Step 5

Salad "Pomegranate Bracelet"

Place the salad in the refrigerator for 1 hour, then serve.

Salad "Pomegranate Bracelet" - FAQ About Ingredients, Baking Time and Storage

Absolutely! Simply omit the chicken breast and use a plant-based mayonnaise. You could also add a layer of mashed chickpeas or cooked lentils for a protein boost.
This salad is best enjoyed within 24 hours. The vegetables will start to release water after that, making it a bit soggy. Keep it covered with plastic wrap.
For the best texture, ensure all boiled vegetables are completely cooled before grating. Using the coarse grater side as instructed helps them hold their shape.
Yes, you can boil and grate the vegetables and eggs a day ahead. Keep them stored separately in airtight containers in the fridge. Assemble the salad just a few hours before serving.
After spreading the final layer of mayonnaise, gently pat the surface with a paper towel to absorb excess oil. This creates a slightly tackier surface for the seeds to adhere to.
Yes, frozen pomegranate seeds work well. Thaw them completely in the refrigerator and pat them very dry with a paper towel before scattering them on top to prevent color bleeding.
For a lower-carb version, replace the potato and carrot layers with additional grated cucumber, boiled and grated cauliflower, or even jicama for a similar crunchy texture.

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