Beautiful salads certainly decorate any holiday table and add a special zest to the entire feast. Housewives often prepare 2-3 such dishes for the holiday, delighting their guests. And today we have classic recipe“Pomegranate Bracelet” salad with prunes and walnuts, with beef - luxurious and tasty.

And another version of the dish - with mushrooms, and without beets. Both dishes are wonderfully good, and your guests will like them, and your household will appreciate this delicious beauty.

Look again, it will be just right for name days, or even for the New Year’s table!

Salad “Pomegranate bracelet” with beef and prunes

Products:

• beef meat 300 g;
• potatoes - 2 pieces;
• 2 beets;
• 1 carrot;
• 2 grenades;
• 100-120 g nuts;
• a handful of prunes;
• mayonnaise packet.

First of all, you need to cook the meat, when it cools down, cut it into small pieces. While the beef is cooking, cook the vegetables in another pan. When they cool down, chop them into coarse grater. Finely chop the nuts with a knife or chop them with your hands, steam the prunes, and add some water.

We need a round flat dish to display our salad brightly, which will be a wonderful decoration New Year's table. Everyone will compliment you, and you will be very proud of your work.

The salad will be laid out in layers, greased with mayonnaise not too much.

1st – potatoes;
2nd – carrot;
3rd – meat that needs to be salted and peppered;
4th - prunes, cut into pieces;
5th – walnuts, beets;
6th layer – pomegranate seeds.

The salad is ready, but it’s too early to serve. It should sit in the refrigerator for two hours. Then decorate the salad with additional mayonnaise and it’s ready for the table!

“Pomegranate bracelet” with beef and mushrooms, without beets

Products:

• 300 g beef meat;
• 3 potatoes;
• 2 grenades;
• 200 g mushrooms;
• 100 g hard cheese;
• 100 g sour cream;
• 100 mayonnaise;
• 100 g walnuts;
• vegetable oil - about 2 tablespoons.

We put the meat in one pan and the potatoes in another.

1. Cut the mushrooms into two parts if they are small, and into 4-5 if they are larger.
2. Heat the oil and fry the mushrooms.
3. When the meat is cooked, let it cool and cut into small thin pieces.
4. Grate the cooled potatoes on a coarse grater.
5. Cut the pomegranate into two parts and carefully select the seeds.
6. The cheese also needs to be grated on a coarse grater.
7. Mix sour cream and mayonnaise in a deep bowl.
8. Walnuts cut into small pieces.

All products are ready to start laying out the miracle salad.

For this we need a flat dish, preferably glass, it will look amazing. Place a glass upside down on the dish (preferably a thicker one) and begin layering the food around the glass. Lubricate the layers with mayonnaise mixed with sour cream.

1st – potatoes;
2nd – beef meat, which we add lightly and thoroughly pepper for brightness of taste;
3rd – grated cheese;
4th – fried mushrooms;
The 5th and most painstaking layer is pomegranate seeds.

The salad is ready, now carefully remove the glass from the middle. It turned out Garnet bracelet, which we put in the refrigerator for 2 hours, and then it can be served.

Advice: you can use chicken instead of beef, there are even options with fish, you can add more eggs and carrots, enhancing the tenderness of the salad. The main thing is the presence of garnet seeds, the shape of the ring and good mood, which will not allow you to make mistakes in preparing the snack.

Bon appetit!

Step 1: prepare the potatoes.

Using a kitchen brush, thoroughly rinse the potatoes under running warm water. This must be done to remove any remaining soil and other dirt. Now put the tubers in a medium saucepan and fill with regular cold liquid from the tap so that it completely covers the components. Place the container on high heat and cover with a lid. When the water boils, turn the burner on slightly and cook the potatoes in their jackets for about 25–30 minutes. After the allotted time, you should check the tubers for readiness. To do this, carefully pierce them with a fork and look. If the equipment easily fits into the pulp of the components, then everything is ready and you can turn off the burner. If not, then extend the cooking time further. for 7–10 minutes.

Finally, transfer the potatoes to a cutting board and let cool until warm. Next, use a knife to remove the peel and, using a large grater, grate the tubers directly over a small bowl.

Step 2: Prepare the beef.

We thoroughly rinse the beef pulp under running water to wash away any bone fragments and place it on a cutting board. Using a knife, we clean the meat from veins, films and excess fat.

Now we move it into a clean medium saucepan and fill it completely with regular tap liquid. Place the container over high heat and lightly cover with a lid. Attention: When the water begins to boil, foam will begin to form on its surface. Be sure to remove it with a slotted spoon and throw it in the sink. Immediately after this, reduce the heat and cook the beef for about 70–90 minutes depending on your stove and the meat itself. After an hour, check it with a fork or the edge of a knife. To do this, we pierce the component and see how soft it has become. If it is almost cooked, then you can turn off the burner. If not, then we wait until the end of the scheduled time.

Finally, transfer the beef to a cutting board and leave it alone. Let the meat become warm. Then chop it into pieces, sprinkle with a little salt and transfer to a clean small bowl.

Step 3: prepare the eggs.

Place the eggs in a small saucepan and fill with regular cold water so that it completely covers them. Place the container on medium heat and wait for the liquid to boil. Then turn on the burner slightly and boil the eggs hard for 10 minutes. Finally, using oven mitts, move the pan into the sink and turn on cold running water. Let the ingredients cool completely to room temperature.

Then we clean them clean hands from the shell and place on a cutting board. Using a coarse grater, grate the ingredients directly over a clean plate and set aside for a while.

Step 4: prepare the champignons.

Wash the champignons well under running warm water, shake off excess liquid and place on a cutting board. Using a knife, remove the rough spots on the caps and legs and then chop into pieces. Pour finely chopped mushrooms into a clean plate, and pour a small amount into the frying pan vegetable oil and put on medium heat.

When the contents in the container are well heated, add the crushed ingredients here and, stirring from time to time with a wooden spatula, fry until tender golden brown. Attention: If desired, at the end the champignons can be lightly sprinkled with salt and ground black pepper.

Step 5: Prepare the white onions.

Using a knife, peel the onion and rinse thoroughly under running water. Now place the component on a cutting board and finely chop into cubes. Attention: The smaller the onion pieces are, the more tender they will be combined with the other components of the salad. At the end, pour the component into a clean plate and begin preparing the prunes.

Step 6: prepare the prunes.

Wash the prunes thoroughly under running water and place on a cutting board. Using a knife, cut the dried fruits into medium pieces and place them in a deep bowl.

Step 7: prepare a mixture of nuts and prunes.

Place the pieces of prunes and walnuts in a blender bowl and grind at high speed until homogeneous mass. This mix will give the salad an unforgettable taste and aroma. Using a spoon, transfer the mixture back into the deep bowl and leave it alone for a while.

Step 8: prepare the salad.

Take a flat serving plate and place a jar or glass in the center. Place the first layer of potato chips around the container. Then lightly add salt and grease with a small amount of mayonnaise. Attention: Be sure to carefully press down each layer with a tablespoon so that it holds its shape after we remove the glass from the center. Now place pieces of boiled beef on top. Don't forget to apply a little sauce to this surface as well. Lay out the third layer fried champignons and sprinkle everything with chopped onions. Important: We try to apply the ingredients so that they do not go beyond the boundaries of the salad shape. Next, place the chopped eggs in a circle and grease them with mayonnaise. At the end we add canned corn and a mixture of prunes and walnuts. This layer will be the final one, so be sure to coat it with sauce.

At the end, we carefully decorate the salad with pomegranate seeds so that from the outside it really resembles a pomegranate bracelet. Now you can very carefully remove the glass from the center of the dish; we no longer need it.

Step 9: Serve the salad.

The finished salad can be served immediately at the holiday table. If you are not in a hurry, then put the dish in the refrigerator. Then it will infuse and take. Thanks to this, you will have all the layers and, most importantly, the pomegranate seeds tightly held together. It’s nice to understand that the salad turns out not only beautiful, but also very tasty. We put it on the table without cutting it into portions. Let your guests enjoy its appearance.
Bon appetit everyone!

When frying mushrooms, you can add chopped onion. Then the salad will turn out with a particularly pleasant aroma and taste;

To decorate the dish, be sure to take a very ripe pomegranate. Since guests usually eat this dish with grains, they should be soft so that they can be easily chewed by the teeth;

We form the salad on a beautiful flat plate, since after cooking we will no longer transfer it to another container;

To make the salad look aesthetically pleasing, after removing the glass from the center of the dish, I advise you to very carefully apply mayonnaise to the inside and decorate it with pomegranate seeds.

Calories: Not specified
Cooking time: Not indicated

So very delicious salad“Pomegranate bracelet” with beef will decorate any holiday table with its appearance and amazing taste. You should immediately note that the dish is quite complex and it will not be possible to prepare it quickly. The fact is that it contains many components (vegetables, eggs, meat and pomegranate seeds), and all of them must first be thermally treated - carrots, beets, eggs, meat, boiled, and fried onions. And only then can you begin to create such an amazing delicious dish. So that you can prepare it easily and quickly, first carefully read my recipe with photos.
When presenting the salad on a dish, you need to adhere to the scheme, because some ingredients are laid out in only one layer, while others, after chopping, must be divided into two parts and alternated, coating each layer with mayonnaise sauce.
On top of the salad, laid out in a form big ring, strewn with pomegranate seeds, which gives the dish a special taste and spectacular appearance, which gives it a resemblance to a garnet bracelet. Also check out others.

- boiled beef meat – 400 gr.,
- carrots – 2 pcs.,
- potatoes – 1-2 pcs.,
- beets – 1 pc.,
- onion – 1 pc.,
- chicken egg – 2 pcs.,
- pomegranate fruit – 1 pc.,
- mayonnaise sauce – 250 gr.,
- finely ground salt,
- refined oil – 2-3 tbsp.

How to cook with photos step by step

First of all, prepare the ingredients for the salad. To do this, boil the beef in salted water until soft (you can add spices to the water, then the taste of the meat will be brighter). Cool the meat and cut it into small cubes.
Wash the carrots, potatoes and beets and cook them until tender. (It is advisable to cook the beets separately).
Then cool the vegetables, peel them and grate them individually.
Next, cook the eggs until firm for 8-10 minutes. We peel and grind on a grater.
Finely chop the peeled onion and then sauté in oil until lightly browned.
Now let’s start forming the salad; to do this, place a glass in the center of the dish and then lay the ingredients in layers in the following sequence, coating with sauce:
First, add the meat (half of the norm).




Then cover it with carrots.




Next comes the potato layer.






Now lay out the beets (half of the norm) and cover them with sautéed onions.




Add the meat cubes again (remaining).




Place chopped eggs on the meat.






Next, cover the salad with a layer of beets and grease with mayonnaise.
And finally, sprinkle the salad with pomegranate seeds. Keep this one too.




Be sure to let the dish sit in the cold for a couple of hours, and just before serving, remove the glass from the center of the dish and serve the decorated salad to the table.
Bon appetit!

Your favorite salad “Pomegranate Bracelet” can be prepared according to the classic step by step recipe with a photo with tongue and pineapples.

Ingredients:

Beef tongue – 300 g;
canned pineapple – 300 g;
pickled honey mushrooms – 300 g;
hard cheese – 300 g;
pomegranate – 1 pc.;
mayonnaise – 100 g.

Preparation:

1. Cut the pre-boiled tongue into thin strips and place it in a cooking ring placed on a plate for serving the salad. Place a glass in the center of the cooking ring.
2. Place a layer of tongue around the glass and grease it with mayonnaise.

3. Canned pineapple cut into small cubes and place in the cooking ring as a second layer.

4. Having also greased the pineapples with mayonnaise, lay out the whole marinated mushrooms, apply a mayonnaise mesh or lubricate them.

5. Sprinkle the salad generously with grated cheese, grease with mayonnaise and lay out the pomegranate seeds.

6. Remove the culinary ring and remove the glass from the center of the salad, put the dish in the refrigerator for 2-3 hours.

Classic salad “Pomegranate Bracelet” with chicken and potatoes

A classic step-by-step recipe with a photo of the popular Pomegranate Bracelet salad with chicken allows you to prepare it in one of the best delicious options.

Ingredients:

Beetroot – 2 pcs.;
onion – 1 pc.;
potatoes – 3 pcs.;
carrots – 2 pcs.;
chicken breast- 1 PC.;
eggs – 3 pcs.;
pomegranate – 2 pcs.;
walnuts – 100 g;
garlic – 2 cloves;
mayonnaise to taste;
salt pepper.

Preparation:

1. Peel the onion, chop finely, marinate in vinegar or pour boiling water over it and leave for a couple of minutes.

2. Peel and grate the pre-boiled vegetables separately and place them in different containers.

3. Cut the hard-boiled and peeled eggs into thin strips or grate them on a coarse grater.

4. On a wide salad plate with a jar placed in the middle (or other suitable container), place the prepared products in layers, coating each with mayonnaise to taste.

5. Lay out the layers in order: potatoes, half (or less) beets, carrots.

6. Grind the walnuts in any way and to the desired degree of grinding, place them on a layer of carrots.

7. In the next layers, lay out the chicken breast cut into small cubes (or disassembled into fibers), prepared onions and the remaining beets.

8. Remove the auxiliary container from the middle of the salad and coat the entire surface with mayonnaise mixed with crushed garlic.

9. Sprinkle the salad generously with pomegranate seeds, covering the entire surface.

10. Give the salad time (whatever time we have) to soak in the refrigerator and serve.

Pomegranate bracelet salad with fried chicken and mushrooms

The “Pomegranate Bracelet” salad with chicken and mushrooms, prepared according to the classic step-by-step recipe with photos, is especially tasty and finger-licking good.

Ingredients:

Potatoes – 2 pcs.;
chicken fillet– 300 g;
melted butter (or butter) – ½ tsp;
purple onion – 1 pc.;
carrots – 1 pc.;
champignons – 300 g;
walnuts – 70 g;
beets – 1 pc.;
eggs – 3 pcs.;
pomegranate – 1 pc.;
mayonnaise;
salt pepper.

Preparation:

1. Boil beets, potatoes and carrots or bake in the oven in foil, peel and grate each vegetable separately.

2. Cut the mushrooms into small pieces, first fry without oil over high heat. When the excess liquid has evaporated, reduce the heat, add oil and fry until golden brown. Salt and pepper the fried mushrooms, mix and place in the prepared container.

3. In the same frying pan, adding oil, fry the chicken breast, previously washed and cut into small pieces.

4. Having prepared all the ingredients for the salad, we begin to assemble it by placing the first layer of potatoes around the auxiliary container installed in the center of the plate.

5. Place aromatic fried chicken breast on a potato layer covered with mayonnaise (don’t forget to salt and pepper it).

6. Place chopped chicken fillet sweet onion(otherwise, marinate it or pour boiling water over it), apply a mayonnaise mesh.

7. Lay out the next layers of prepared salad ingredients - carrots, mushrooms, fried and chopped walnuts, beets.

8. Cover the entire surface of the salad with grated eggs and grease with mayonnaise.

9. Decorate the surface of the dish with pomegranate seeds, remove the glass or jar, sprinkle with chopped green onions, put it in the refrigerator for a couple of hours.

Salad “Pomegranate bracelet” according to the classic recipe with beef

Using the classic step-by-step recipe with photos, we will prepare a very tasty “Pomegranate Bracelet” salad with beef.

Ingredients:

Beef – 400 g;
carrots – 2 pcs.;
potatoes – 2 pcs.;
beets – 1 pc.;
onion – 1 pc.;
eggs – 2 pcs.;
pomegranate – 1 pc.;
mayonnaise – 250 g;
vegetable oil – 3 tbsp. l.;
salt pepper.

Preparation:

1. Wash the beef and boil it in salted water with spices, cool directly in the broth.

2. Cut the cooled meat into small pieces and place half of it in the salad as the first layer. Do not forget that to decorate this dish, a round auxiliary object is always placed in the center of the serving plate.

3. Place carrots, potatoes, beets and lightly fried onions on the meat coated with mayonnaise. We coat any layers or each of them with mayonnaise, guided by our own attitude to the calorie content of the salad.

4. Lay out the rest of the meat in the next layer, cover everything with grated eggs.

5. After greasing the eggs with mayonnaise, decorate the surface with pomegranate seeds.

Classic “Pomegranate bracelet” with chicken and prunes

On any festive table“Pomegranate Bracelet” salad with chicken, prepared according to the classic step-by-step recipe with photos, always enjoys well-deserved popularity.

Ingredients:

Chicken breast – 350 g;
potatoes – 3 pcs.;
carrots – 2 pcs.;
pomegranate – 1 pc.;
beets – 1 pc.;
eggs – 3 pcs.;
walnuts – 130 g;
mayonnaise – 300 g;
salt pepper.

Preparation:

1. Let's start preparing the salad by boiling vegetables, eggs and chicken breast.

2. We will also prepare a dish or plate in advance, as usual for the “Pomegranate Bracelet” with a glass or jar in the center.

3. Peel and grate all vegetables, just like eggs.
4. Soak the prunes in boiling water for 3-4 minutes (if necessary), then cut into strips.

5. Assemble the salad in layers, laying in prepared potatoes, beets, and chopped walnuts.

6. Cut the cooled chicken breast, boiled with spices, into cubes and place on a layer of nuts. Which of the layers to coat with mayonnaise and how much of it is decided individually.

7. We continue to arrange in this order: prunes, carrots, eggs. Having generously coated the egg layer with mayonnaise, sprinkle it thickly with pomegranate seeds.

8. Serve the classic “Pomegranate Bracelet” with chicken and prunes to the table, after it has been soaked in the refrigerator for some time (whatever we have at our disposal).

Classic Pomegranate Bracelet Salad

It’s not at all difficult to prepare the “Pomegranate Bracelet” salad according to the classic step-by-step recipe with photos; it’s just important not to forget to give it time to soak in the refrigerator before serving.

Ingredients:

Beetroot – 1 pc.;
chicken breast – 1 pc.;
eggs – 2 pcs.;
potatoes – 3 pcs.;
onion – 1 pc.;
walnuts – 20-30 g;
pomegranate – 1 pc.;
vinegar - 1 tbsp. l.;
mayonnaise;
salt pepper.

Preparation:

1. First, marinate finely chopped onions by pouring a mixture of half and half vinegar with water, you can also add a pinch of sugar and salt.

2. Having prepared a plate with a glass in the center, place the prepared salad ingredients around.

3. The first layer is grated potatoes, then half of the grated beets, pickled onions and chicken fillet, cut into pieces.

4. Coat each layer of salad with mayonnaise or do it selectively.

5. Per layer chicken meat Place alternately grated eggs, chopped walnuts, and remaining beets.

6. Coat the last layer generously with mayonnaise and spread it tightly over the entire surface of the pomegranate seeds.

7. After standing in the refrigerator, decorate the salad additionally (if desired) and serve.

Pomegranate Bracelet salad with smoked chicken and cheese without potatoes

For any holiday table you can prepare a very tasty popular salad “Pomegranate Bracelet” with cheese and smoked chicken according to a step-by-step classic recipe with photos.

Ingredients:

Smoked chicken fillet – 400 g;
pomegranate – 300 g;
eggs – 4 pcs.;
Parmesan cheese – 120 g;
walnuts – 120 g;
beets – 3 pcs.;
carrots – 2 pcs.;
onion – 1 pc.;
paprika – 1 tsp;
mayonnaise – 150 g;
butter – 1 tbsp. l.;
greenery;
salt pepper.

Preparation:

1. Boil carrots, beets and eggs, peel.
2. Having grated the eggs on a coarse grater, put them in the prepared salad bowl, adding previously finely chopped and fried butter onion with spices.

3. We chop walnuts in any way and send them to the collected products as they are prepared for the salad.

4. Grate the boiled and peeled carrots, do the same with the cheese, and add to the salad bowl.

5. Cut the smoked chicken fillet into cubes or strips, right along with the skin, and add to the ingredients.

6. Season the salad with mayonnaise, salt, pepper, add paprika and mix everything thoroughly.

7. Place the prepared salad on a dish or plate around a cylindrical auxiliary object installed in the center.

8. Cover the surface of the salad with grated boiled beets, grease with mayonnaise and lay out the pomegranate seeds.

9. We decorate the salad that has soaked in the refrigerator and serve it to the table.

pomegranate bracelet salad classic recipe with photo

Salad Pomegranate bracelet with meat

Salad ingredients:

For Option 1:

1. Boiled potatoes
2. boiled beef
3. mushrooms
4. vegetable oil
5. canned corn
6. prunes
7. walnuts
8. mayonnaise
9. pomegranate

For 2nd option:

1. boiled potatoes
2. boiled beef
3. carrot
4. nuts
5. fresh cucumber
6. prunes
7. nuts
8. mayonnaise
9. pomegranate

For 3rd option:

1. boiled potatoes
2. boiled beef
3. sweet onion
4. vinegar
5. hard cheese
6. mayonnaise
7. pomegranate

Classic pomegranate bracelet salad recipe

Very beautiful salad. It looks very impressive on the holiday table. What I would like to draw your attention to so that your salad does not disappoint you:

1. The pomegranate should be very, very ripe. Because these are bones. If it is even slightly under-ripe, your guests will have difficulty chewing the pomegranate seeds.
2. You must definitely take into account that not all guests like or even eat pomegranate. AND delicious filling, but with pomegranate, it just won’t work for some.
3. In reality, any filling can be prepared. You can take all the ingredients that make up a fur coat, Olivier salad or Mimosa salad. Those. that dish that is probably your favorite. But I suggest you try one of our salad options.
4. if you like salty things, then you need to add some salt large quantity layers.
5. the final photograph of all three recipes is the same, because... Externally, the salad is no different. Moreover, it was prepared on the same plate and photographed against the same background. So don't be embarrassed.
6. I prepared the pomegranate bracelet salad with beef on a plate with a diameter of 15 cm. This is a small plate. I made it on a small one because I was preparing 3 versions of the salad. I did not indicate the number of ingredients for the same reason. Each housewife will take her own beautiful holiday plate. And it is different in size from mine. And the thickness of each layer can be freely varied (thicker or thinner).

The first thing we do is boil the beef and cut it into small pieces. These small pieces of beef must be salted.

Second: boil eggs and potatoes in their jackets.
Take the plate that you plan to put on the table. It will be beautiful and match the red color of the pomegranate seeds. Place an empty glass in the center of the plate.

ATTENTION: The glass must be placed bottom on a plate, since we place an empty glass on the table. Why? Most glasses have different bottom and top diameters. And usually the top is wider. If you put it like in my picture, it will be difficult for you to carefully remove the glass without destroying the structure. I put it this way because I have this particular glass of exactly the same diameter both at the base and at the top!!!

Now we begin to collect the salad. Grind the potatoes on a coarse grater and place them around the glass, pressing down a little with a spoon. Since these are jacket potatoes, you need to add a little salt to them.

Lubricate a layer of potatoes with mayonnaise.

1st layer of boiled potatoes

Place pieces of boiled beef (already salted) in a second layer.

2nd layer – boiled beef

Third layer - fried mushrooms. I took champignons for mushrooms. Before frying, I peeled them and chopped them finely. Fried it together with onions, also finely chopped.

3rd layer – fried mushrooms

Three boiled eggs on a grater.

I also greased this layer with mayonnaise. If you do not grease with mayonnaise, be sure to add salt so that the salad is not bland.

4th layer – boiled eggs

Add canned corn.

5th layer – corn

Now a layer of prunes. You need to wash it, remove the seeds and grind it in a blender with nuts. And lay out this prune-nut mixture with a layer of salad. Prunes add a festive piquancy to the salad. This is the last layer and we definitely grease it with mayonnaise.

grease with mayonnaise

And finally, cover everything with pomegranate seeds. This is such a handsome guy. At an evening banquet, you can place a burning candle in the center.

Pomegranate bracelet salad recipe with photos step by step

At the first stage everything is the same:

1st layer: potatoes smeared with mayonnaise. 2nd: boiled beef

And on the 3rd we put carrots with nuts and mayonnaise. Raw carrots are grated on a fine grater.

3rd layer – carrots with mayonnaise

Boiled eggs.

4th layer – boiled eggs

Fresh cucumber, finely chopped.

5th layer – fresh cucumbers

And again the final layer: prunes with nuts. Of course, we cover it with mayonnaise to add pomegranate seeds. I did not place the pomegranate seeds one at a time, but sculpted them onto the mayonnaise with my palm.

6th layer – prunes with nuts

I did not place the pomegranate seeds one at a time, but sculpted them onto the mayonnaise with my palm.

pomegranate salad with prunes and meat

Pomegranate bracelet salad without beets with meat

(I’m writing without beets, because most recipes contain products similar to fur coats and of course there are beets). At the first stage everything is the same:

1st: potatoes smeared with mayonnaise. 2nd: boiled beef

3rd: bow. Finely chopped onion, previously pickled in vinegar. Some people don't like raw onions in their salad. But tastes are different, that’s why I offer 3 filling options.

3rd layer – pickled sweet onions

Cover with grated egg.

4th layer – boiled eggs

And here is a delicious filling: hard cheese. Three of it on a grater. I didn't add prunes here. And the cheese was the last layer of salad. Lubricate it with mayonnaise and cover it with pomegranate seeds.

5th layer – cheese

Very beautiful. But once again I was convinced of the taste: it’s different for everyone. And you are convinced that there are a lot of variations for the “Garnet Bracelet”. You can even experiment with shrimp or squid. The main thing is creativity and a sense of proportion.