Celebration Salad

This salad would be good for any celebration or special occasion, or just any time.


  • 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


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


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