Salads which compounding pomegranate kernels enter differ in a distinguished and astringent flavor. All of them have an elegant, festive appearance and bear in themselves a big charge of vitamins and other useful substances.
It is required to you
- For the first recipe:
- beet;
- pomegranate;
- salt;
- sugar;
- vegetable oil.
- For the second recipe:
- shrimps;
- peppercorn;
- bay leaf;
- avocado;
- pomegranate;
- orange;
- salt;
- pepper;
- For the third recipe:
- eggs;
- pomegranate;
- beef;
- carrots;
- walnuts;
- For the fourth recipe:
- pomegranate;
- Gouda cheese;
- pears;
- icing sugar;
- fruit yoghourt;
Instruction
1. For preparation of garnet salad with beet boil 3 root crops of the average sizes. Peel beet and grate. Mix with one glass of seeds of pomegranate and a few potolkita that grains gave juice. Salt also sugar to taste and fill with a small amount of vegetable oil.
2. Make shrimps and avocado salad. For this purpose pour into a pan one liter of water, bring to the boil, add some salt and add several peas of a black pepper and one bay leaf. Place 300 grams of shrimps in a pan, wait until water begins to boil, lower fire to a minimum and you cook about 5 minutes. Ready shrimps cool and clean, shift in a salad bowl.
3. One grenades peel and sort on kernels. Flay from one orange and cut its segments on small pieces. Chop pulp of avocado cubes. Add pomegranate, avocado and orange to shrimps and season with salt and pepper to taste. Dress salad with mayonnaise and mix.
4. To make pomegranate and beef salad boil hard-boiled two eggs, 300 grams of beef and 2 average carrots. Peel eggs and carrots, and grate. Cut meat with thin strips. By means of a knife chop as 100 grams of walnuts are possible more small.
5. Lay salad layers, coating each of them with mayonnaise. On a bottom of a salad bowl place beef strips, then carrots, eggs, walnuts. The top layer will consist of pomegranate seeds, it doesn't need to be covered with mayonnaise.
6. For preparation of dessert salad slice small 120 grams of Gouda cheese and two small pears peeled. Add 100 grams of garnet grains, strew with two tablespoons of icing sugar and fill with 3 tablespoons of a fruit yoghourt. Mix all ingredients and strew with a cinnamon powder pinch.