We are all used to seeing a garnet bracelet on a big beautiful plate. But this is not always convenient, especially in situations with a small table. Try the portion serving option. The salad is laid out in layers in wide glasses or bowls.
Ingredients
- Beef (boiled) – 250 g
- Carrots (boiled) – 150 g
- Chicken eggs (boiled) – 3 pieces
- Onion - 2 pieces
- Wine vinegar - 1 art.l.
- Mayonnaise - 80 ml
- Ground black pepper - to taste
- Salt - to taste
- Garnet (medium) – 1 piece
Step-by-step cooking recipe
Peel the onion from the husk, chop and sprinkle with wine vinegar.
Cut the boiled beef into small pieces.
Grate carrots and peeled eggs on a grater.
Peel the pomegranate and disassemble it into seeds.
Put the meat on the bottom of four glasses. Add salt, ground pepper and mayonnaise to taste.
Next will be onions, carrots and eggs. After each layer, add salt, ground pepper and mayonnaise.
Sprinkle pomegranate seeds thickly on top.
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