This salad would be good for any celebration or special occasion, or just any time.
Ingredients:
- 1/2 Pomegranate
- 4 hard boiled eggs
- 1/2 lb mushrooms
- 1/2 lb chicken meat, cooked
- 1 medium onion
- oil for sauteeing
- 1/3 tsp salt
- 1 medium carrot, cooked
- Mayo
- Dill or parsley for decoration
Preparation:
- Cut onion to quarter-circles, sautee on oil until soft.
- Slice mushrooms, add to onion, add salt, cook until soft. Let cool.
- Separate yolks and whites, grate on large grater.
- Grate cooked and peeled carrot on large grater.
- Cut cooked chicken meat to small cubes/pieces.
- Put some mayo to a small ziplock bag, cut a small hole, for adding mayo between layers.
- Take a 7″ or 8″ cake springform pan without a bottom, put on a larger size plate.
- Put all prepared ingredients to the layers in this order:
- Chicken meat
- Mayo (make a grid)
- Egg whites
- Mayo
- Mushrooms
- Carrot
- Mayo
- Egg yolk
- Mayo
- Pomegranate grains
- Put salad to refrigerator to at least 1 hour (overnight is OK).
- Remove a springform pan, decorate sides with dill or parsley.
- Serve and enjoy!
