10 best recipes for salads with pomegranate: harmony of beauty and taste

Home Mixed salads

Pomegranate is a very beneficial fruit for the body. It is rich in various vitamins and microelements. This means that if you add this fruit to a salad, it automatically becomes much healthier. It’s not for nothing that they call it “royal”.

Pomegranate goes well with meat, mushrooms, cheese, nuts, and vegetables, so it will be appropriate for many salads. Perhaps not everyone will like the seeds, but once you try a salad with this fruit, even the most ordinary one, you are unlikely to cook without it. And the bright color of the grains will help the dish sparkle with new colors and even add a festive touch.

To make the salad a success, it’s not enough just to add pomegranate. First you need to choose it correctly, then clean it, and then use it correctly. When you need to choose a pomegranate, first of all, you need to pay attention to its peel. It should be dry, thin, free of rot, and under no circumstances be green or thick. Also, if the pomegranate is heavy, it will be juicy. And how to properly clean it and use it in salads is discussed below.

How to make pomegranate salad - 15 varieties

1. The well-known “Garnet Bracelet”
2. Salad “Pomegranate bracelet” with egg
3. Lenten salad with pomegranate and nuts
4. Salad “Beauty” with pomegranate
5. Salad with pomegranate and feta
6. Richard salad with pomegranate
7. Indian Pomegranate Salad
8. Festive salad “Princess”
9. Salad "Little Red Riding Hood"
10. Salad “Slim” with pomegranate and cabbage
11. Salad a la “Monomakh’s Hat”
12. Pomegranate, chicken and lettuce salad
13. Pomegranate, chicken and mushroom salad
14. Herring under a fur coat with pomegranate
15. Salad with pomegranate and canned tuna

Types of stone

If you want to understand the shade of garnet in more detail, it is worth remembering that the stone comes in different colors except blue. The following variations are used for jewelry:

• Almandine. A hard stone with different variations of red hue, from crimson to brown. One of the most expensive among pomegranate varieties. Many Ural stones that were located on Russian territory are almandines. In addition, almandines are found in the USA, India, Austria, and Brazil. This is what is meant when people talk about traditional garnet in jewelry.
• Pyrope is a stone that has a color range from fiery red to purple or orange. The stone is often used as a substitute for ruby ​​due to its external similarity. Pyrope is also often given a diamond cut; it is in this form that all the beauty of the stone is revealed. Rhodolite is also classified as a garnet and a subspecies of pyrope. The stone has a pinkish tint.
• Grossular is perhaps the most unusual variety of garnet because it has a green tint. A rare type of stone, and yet it is used in jewelry to make jewelry. Some craftsmen replace emerald with grossular, but most use this type of garnet as an independent stone. Therefore, do not be surprised when in the story “The Garnet Bracelet” you read that the heroine received jewelry to match the color of her eyes. It is possible that the bracelet was made of grossular, and the girl’s eyes were green. Uvarovite also has a green tint, which was popular with Empress Catherine the Great.
• Demantoid, or chrysolite, is another variety of garnet, which can be especially often found in the Urals. In appearance and properties, Ural stone is hard, with a yellow tint or even lilac-green. It shimmers wonderfully under the sun's rays, and the cost will be three times more expensive than, for example, pyrope.
• Spessartine, hessonite, topazolite, hydrogarnet are rare varieties of garnet, therefore they are practically not used in the manufacture of jewelry. Their properties allow them to be included in jewelry. Therefore, if you are the owner of such a stone, you can ask the jeweler, and he will cut it and insert it into any product, for example, into a ring.

The well-known “Garnet Bracelet”

The most common salad recipe, where one of the main ingredients is pomegranate. It is often a decoration for the holiday table, especially New Year's.

Ingredients:

• Walnut – 100 g.
• Small onions – 2 pcs.
• Chicken fillet – 300-350 g.
• Large pomegranate – 1 pc.
• Large beets – 1 pc.
• Potatoes – 3 pcs.
• Mayonnaise (sour cream) to taste.
• Salt and pepper to taste.

Preparation:

Take the chicken fillet, cut it into several pieces and boil until tender (about 20 minutes). Also, boil the potatoes and beets without removing the skins. Chop the onion and fry in a frying pan until it becomes soft. We also send the diced chicken there, mix, lightly fry and cool. Meanwhile, we clean the pomegranate.

To make it more convenient to remove all the grains, we need to cut it crosswise and then tap it on top with a spoon. This way, all the grains will end up in the plate

When the vegetables are cooked, they need to be peeled, grated and salted. Now let's move on to collecting the salad. Take a plate (at your discretion, but, in any case, flat) and place a glass in the center.

We lay out the potatoes as the first layer, grease with mayonnaise, followed by chicken with onions, and again with mayonnaise. Next we put the beets, sprinkle with chopped nuts and coat with mayonnaise. When we lay out each layer, its edges need to be rounded, so that the salad is not only tasty, but also beautiful. Sprinkle pomegranate on top so that the previous layers are not visible. The salad needs a little time to brew.

Salad “Pomegranate bracelet” with egg

This preparation option is similar to the classic one, but has some deviation in the ingredients, which makes the salad take on a completely new taste.

Ingredients:

• Chicken fillet – 300 g.
• Onion – 1 pc.
• Carrots – 2 pcs.
• Potatoes – 2 pcs.
• Beets – 2 pcs.
• Eggs – 3 pcs.
• Pomegranate – 1 pc.
• Salt and pepper to taste.
• Mayonnaise to taste.

Preparation:

It is necessary to boil the breast, potatoes, beets, eggs and carrots. Cut the chicken into small cubes. Peel the beets, potatoes, carrots and eggs, then grate them onto a coarse grater. Also chop the onion and fry until golden brown. We take out the pomegranate seeds.

When all the ingredients are ready, we can lay out. Each layer must be coated with mayonnaise, salt and pepper to taste. Place a glass in the center on a flat plate and place it around it. The first layer is chicken, the second is onions. Then add potatoes, carrots and beets. The last layer will be the eggs. When all the layers are laid out, take out the glass and decorate everything with pomegranate.

Lenten salad with pomegranate and nuts

The result is a light, unobtrusive and tasty salad. If you add cilantro to the salad, and not dill, it will also turn out incredibly aromatic.

Ingredients:

• Potatoes – 4-6 pcs.
• Red onion – 1 pc.
• Large pomegranate – 1 pc.
• Fresh dill or cilantro - a bunch of 30-50 g.
• Vegetable oil – 1 tbsp.
• Lemon juice – 1 tbsp.
• Walnut – 200-300 g.
• Salt and pepper to taste.

Preparation:

Pour water into the pan and bring it to a boil. Wash the potatoes thoroughly and, without peeling them, place them in boiling water. We bring it to readiness. When the potatoes are cooked, drain the water and leave them to cool. Next, we clean the pomegranate. Then we take the onion and cut it into thin half rings, or maybe in half again. Chop the walnuts, but not very finely.

If the nuts are crushed too finely, then their taste will not be felt so brightly in the salad, and it will also not be very beautiful in appearance.

Next, take the cooled potatoes, peel them and cut them into small cubes. Then we take the greens and chop them. Mix all the salad ingredients, season with a mixture of lemon juice and vegetable oil. Add salt to taste.

Classic pomegranate juice recipe

Homemade pomegranate juice is prepared in just a few minutes after cleansing the grains. You don't even need a special juicer or press for this. To prepare about 4 tbsp. juice, you will need 5-6 large pomegranates.

The whole process looks like this:

1. Place the drained grains in a blender or food processor and blend or process until the consistency of a puree is obtained.
2. The resulting mass must be transferred to a sieve placed over a deep container.
3. Using the back of a spoon, mash the fruit pulp to release and strain the juice.
4. Freshly squeezed juice is a must try. If it is made from sufficiently ripe fruit, no sweetener is needed. If it seems too tart or sour, you can gradually add sugar or any substitute to bring the product to the ideal level of sweetness.
5. The finished juice can be stored in the refrigerator in a closed container for 5 to 6 days, or stored in airtight jars for the winter.

   
   What to cook with pomegranate?

To make airtight preparations that can be stored at room temperature, you will need to follow these steps:

1. Before you start squeezing juice, you should prepare the required number of 0.5-1 liter jars and reliable screw caps for them, place them in a container with warm water and boil. The container should be hot when you pour the juice into it.
2. Next, you need to bring a large pot of water to a boil, placing a special stand on its bottom. The liquid level should be such as to cover the closed jars by 5 cm.
3. The prepared juice should be poured into jars, leaving 7 mm of free space at the top, wipe their screw surface and screw the lids tightly.
4. After this, you need to immerse the container in boiling water and leave for 10 minutes. (for 0.5 l) or 15 min. (for 1 l) and place upside down on a spread towel.
5. Cooled jars need to be checked for leaks by pressing on the middle of the lid. If it does not deform or spring too much, the workpiece can be stored for up to a year at room temperature.

Salad “Beauty” with pomegranate

The salad is designed for 3-4 servings. It got its name because of the great attention it received from girls. After all, it contains only vitamins and not at all fatty foods.

Ingredients:

• Chicken breast – 500 g.
• Boiled eggs – 2 pcs.
• Peeled walnuts – 1/2 cup.
• Pomegranate – 1\2 pcs.
• Green salad (any) – 150-200 g.
• Fresh greens (any) – 50 g.
• Wine vinegar – 2 tbsp.
• Salt and pepper to taste.

Preparation:

The chicken breast must be salted, peppered, wrapped in foil and baked in the oven until cooked. Next you need to boil the eggs.

To make eggs easier to peel, you need to add salt to the water.

After they have cooled, they need to be peeled and finely chopped. Grind the nuts in a blender or by hand and mix with vinegar. Grind well. Next, tear the lettuce leaves with your hands or cut them (depending on what salad you chose) and place them in a salad bowl.

Also for the salad you need to peel the pomegranate seeds. After the chicken is cooked, it needs to be cooled and cut into pieces. Mix all ingredients and serve.

Table of combinations of fruits and spices

To make it easier to understand what this or that product is combined with, I provide a table of some combinations of fruits and spices.

Fruit combinations

Salad with pomegranate and feta

This salad is more like a dish of German cuisine than Russian. It is also very easy and quick to prepare. The salad turns out light, tasty and healthy. An interesting sauce will give the dish an exquisite taste.

Ingredients:

• Corn salad – 50-70 g.
• Pomegranate – 1 pc.
• Honey – 1 tbsp.
• Lemon juice – 1 tbsp.
• Feta cheese – 100 g.

Preparation:

We wash the lettuce leaves and separate the branches into separate leaves. Clean the pomegranate seeds. Then take the cheese and cut it into small pieces. Combine all ingredients in a salad bowl. Now let's prepare the sauce. Take honey, lemon juice and mix until smooth. Season the salad and the dish is ready.

Richard salad with pomegranate

This recipe will be appreciated by those for whom a salad without meat is just pampering. Beef and pomegranate are a great combination. In this case, the meat is better digested, and its juiciness and aroma are emphasized. Perfect for the holiday table.

Ingredients:

• Beef - 200 g.
• Canned corn - 150 g.
• Walnuts - 50-70 g.
• Eggs - 3 pcs.
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Pomegranate - 1 pc.
• Mayonnaise to taste.
• Salt to taste.

Preparation:

First you need to boil the meat until tender in lightly salted water. Do the same with carrots and potatoes. Boil the eggs hard. Dry the nuts in the microwave on the grill or in the oven. When the meat is cooked, it needs to be finely chopped. We grate the carrots on a fine grater, and the eggs and potatoes on a coarse grater. Walnuts need to be chopped.

Next, you need to cover a salad bowl of a suitable size with cling film. Place carrots in the first layer. Lightly compact. Lubricate the top with a small amount of mayonnaise (we do this after each layer). Place walnuts in a second layer. Third is canned corn. Place the eggs in the next layer, followed by the beef.

Add the potatoes last and press down. Now turn the salad over onto a flat plate, remove the salad bowl and cling film. Lubricate the top and sides generously with mayonnaise and sprinkle with pomegranate seeds. You can additionally garnish the salad with corn and chopped green onions.

Indian Pomegranate Salad

Summer salad. Fresh and crispy. Due to the bright ingredients, the salad turns out beautiful and rich in colors. And chili pepper makes it spicy too.

Ingredients:

• Pomegranate – 2 pcs.
• Onion – 1 pc.
• Green pepper – 1\2 pcs.
• Tomato – 1 pc.
• Lemon juice – 1 tbsp.
• Extra virgin olive oil – 2 tsp.
• Green chili pepper – 1\2 pcs.
• Fresh mint – 10-12 leaves.
• Fresh coriander – 10-15 g.
• Salt and pepper to taste.

Preparation:

First of all, we clean the pomegranate seeds. Then chop the onion, mint, coriander and green capsicum. Peel the tomato, remove the seeds and cut into small cubes. Divide the chili pepper into small circles. After we have prepared all the ingredients, we put them in a salad bowl and prepare the sauce. To do this, we mix lemon juice, 1/4 tsp. salt, a little pepper and olive oil. Season the salad with the prepared sauce and mix thoroughly.

With fruits

When making jam, the same amount by weight of fruit and sugar is usually used. Despite the fact that the second product can hardly be called useful, it helps to preserve the workpiece. If you make jam without it, it will be stored for a very short time. That is why it is better to use a mixture of sugar and pectin, and combine sour fruits with sweet ones. For example, a good option would be pomegranate, plum and fig jam.

What ingredients will you need?

For this jam you need:

• 6 large figs (about 470 g);
• 250 g plums;
• grains of one medium-sized pomegranate (175 g/1 tbsp.);
• 375 g of gelling sugar (a mixture of sugar and pectin in a 2:1 ratio);
• 1 tsp. chopped lemon zest (optional);
• 0.5 tsp. vanilla (optional).

Step-by-step cooking process

You can prepare jam from pomegranate, figs and plums as follows:

1. You need to cut the figs and plum pulp into cubes and put them in a saucepan.
2. Place the pomegranate seeds in the bowl of a food processor and beat at low speed until all the juice comes out, and then pour it into the pan with the prepared fruit.
3. Next, if desired, you can add lemon zest and vanillin.
4. After this, pour a mixture of sugar and pectin into the pan, stir, boil and cook for 10 minutes, stirring from time to time.
5. Meanwhile, sterilize a few jars in a large container of boiling water and transfer them to a kitchen towel just before the jam is ready.

6. You need to fill the hot jars with the prepared jam and close the lids, turn the containers upside down for 5 minutes, then return them to their normal position and wait until they cool completely.

Festive salad “Princess”

We can say that this salad is designed “for an amateur,” since not everyone will like prunes. But those who don't mind this ingredient will truly appreciate this dish.

Ingredients:

• Peeled walnuts – 1/2 cup.
• Prunes – 100 g.
• Eggs – 3 pcs.
• Beets – 2 pcs.
• Garlic – 2 cloves.
• Hard cheese – 100-150 g.
• Pomegranate – 1 pc.
• Mayonnaise to taste.
• Salt and pepper to taste.

Preparation:

For the salad, open the beets and eggs, rinse the prunes and steam them a little. Chop the walnuts. Grate the beets on a coarse grater, and grate the cheese on a fine grater.

Cut the prunes into small pieces. Eggs must be peeled and the yolks separated from the whites. Next, take a flat plate and lay out the first layer - beets. Coat with a small amount of mayonnaise. Lay out the next layer of prunes, followed by the yolks, grated on a fine grater. This layer needs to be salted a little and poured with mayonnaise.

Then sprinkle with walnuts. For the next layer, we need to separately mix the cheese, mayonnaise and finely grated garlic, and place it on top of the nuts. The last layer will be the whites, grated on a coarse grater. They need to be distributed so as to cover our resulting mound. We make a salad rim from pomegranate seeds. You can decorate with greenery, cut out figures of vegetables, or whatever your imagination allows.

Salad "Little Red Riding Hood"

This bright, beautiful and tasty salad will decorate any holiday table.

Ingredients:

• Smoked chicken legs – 2 pcs.
• Gouda cheese – 150 g.
• Eggs – 4 pcs.
• Potatoes – 4 pcs.
• Carrots – 3 pcs.
• Walnuts – 1/2 cup.
• Pomegranate – 1 pc.
• Mayonnaise to taste.
• Salt and pepper to taste.

Preparation:

Potatoes, carrots and eggs must be boiled and peeled. Then cut them into small cubes. Next, separate the meat from the skin and bones and chop it. Take the cheese and grate it on a coarse grater. Grind the walnuts in a blender or with a knife. The last preparatory step in the salad preparation process is to peel the pomegranate.

To make it easier to clean the fruit, you need to cut off the top and make cuts along all the white veins. This will make getting the grain a little easier

When all the ingredients are ready, take a flat plate and start laying out the layers. The first will be potatoes. Lightly salt the layer and coat with mayonnaise. The next layer is chicken meat. We also coat it with mayonnaise and pepper. Next, sprinkle with walnuts and grated cheese. And again mayonnaise.

Place the next layer of carrots, add salt and coat with a thin layer of mayonnaise. Next, add the eggs and give the salad a round shape. Salt, pepper and coat with mayonnaise. Place the final layer of pomegranate seeds. Salad ready. Decorate with frisee leaves on the sides and dill sprigs.

Seedless jam

You can make excellent seedless jam from pomegranate and cranberries, which has a pleasant sourness and intense aroma.

What ingredients will you need?

For this delicious preparation you need:

• 2.5 tbsp. whole cranberries, fresh or frozen;
• 2.5 tbsp. freshly squeezed pomegranate juice;
• 7 tbsp. granulated sugar;
• 0.5 tbsp. fine pectin.

Step-by-step cooking process

To make seedless pomegranate and cranberry jam, you will need to follow these steps:

1. Blend the cranberries in a blender or food processor to crush them and release their juices (but do not puree them).
2. Next, you need to mix mashed cranberries, pomegranate juice and pectin in a large saucepan and boil.
3. If there is a strong boil that does not subside with slow stirring, add sugar slowly while continuing to stir.
4. When all the sugar has dissolved, you need to bring the mixture to a boil again, continuing to stir it slowly.
5. As soon as the boiling becomes very intense again, you need to start counting the time and cook for exactly 7 minutes, without stopping stirring.

6. After this time, you need to remove the jam from the stove and pour it into prepared jars.

Salad “Slim” with pomegranate and cabbage

This recipe is suitable for those who monitor their figure and health. The salad does not contain mayonnaise, but only vitamins. It is very quick and easy to prepare. It turns out to be a colorful and healthy dish.

Ingredients:

• Red cabbage – 1 head.
• Pomegranate – 1 pc.
• Dill – 1 bunch.
• Apple cider vinegar – 2 tbsp.
• Garlic – 1 clove.
• Vegetable oil – 1 tbsp.
• Salt to taste.

Preparation:

First of all, chop the red cabbage with a knife. Then pour it into a bowl, add a little salt and rub it with your hands.

After such manipulations, the cabbage will become soft, but will remain just as crispy.

Now finely chop the dill. Peel the pomegranate seeds and add to the salad. Squeeze the garlic into a bowl and add salt, but don’t forget that you salted the cabbage earlier. Season the salad with apple cider vinegar and vegetable oil and mix well. Before serving, decorate the dish with pomegranate seeds.

What are the benefits of pomegranate?

The benefits of pomegranate are so great that it is even called the king of fruits. Everything in it is useful: grains, seeds, and even the partitions between the grains. This bright fruit contains a huge amount of vitamins: vitamin P, B vitamins, ascorbic acid, as well as natural sugars, phytoncides, anthocyanins, tannin, organic salts. What's more, the fall superfood contains a variety of minerals: sodium, manganese, potassium, iron and magnesium.

Pomegranate is useful in various dishes and drinks: chia puddings, salads, juices, meat or bean culinary masterpieces. It perfectly raises hemoglobin levels, normalizes blood pressure, and reduces the symptoms of vegetative-vascular dystonia. Pomegranate also helps improve memory and promotes concentration, prevents depression and bad mood.

Regular consumption of this healthy fruit improves the elasticity of the walls of blood vessels, helps cope with arthritis and joint pain. Pomegranate juice will help remove toxins, improve the functioning of the gastrointestinal tract and promote recovery from colds, sore throat or bronchitis.

Superfood for clear skin: 5 reasons to add pumpkin seeds to your diet

Pomegranate is also very beneficial for the beauty of our skin. All thanks to the content of polyphenol - a natural antioxidant that slows down the aging process of the skin, reduces the number of wrinkles and age spots. Vitamin C and B vitamins also help ensure the epidermis is clear, firm and elastic.

But! Pomegranate and pomegranate juice should not be consumed by people suffering from gastritis with high acidity and peptic ulcers. Also, this fruit is contraindicated in case of exacerbation of hemorrhoids and chronic constipation.

Salad a la “Monomakh’s Hat”

This salad is quite popular. It is not prepared as quickly as we would like, but it is worth it. It looks very pompous and bright, but tastes original, nutritious and very tasty. This salad is not the best option for every day, but it will definitely not go unnoticed on the holiday table.

Ingredients:

• Potatoes – 4-6 pcs.
• Eggs – 3 pcs.
• Smoked pork – 350 g.
• Carrots – 1-2 pcs.
• Beets – 1 pc.
• Hard cheese – 100 g.
• Garlic - 1-2 cloves.
• Walnuts – 1/3 cup.
• Pomegranate – 1\2 pcs.
• Mayonnaise to taste.
• Salt to taste.

Preparation:

First of all, you need to boil the eggs and vegetables. Then cool and peel. Grate the potatoes on a fine grater, add salt, add mayonnaise and mix. Place half of the resulting mass on a flat plate. Then finely chop the pork, mix it with mayonnaise and spread half of the meat in the next layer.

Grate the cheese on a fine grater. Take 1/2 part and sprinkle on the previous layer. Next, grate the carrots, squeeze the garlic into it, add a little salt, mayonnaise and mix. Spread the resulting mass in the next layer. Then we also grate the beets, mix with mayonnaise and add some salt. Place on top of carrots. Sprinkle with grated yolks, lay out the remaining meat.

Next, cover all layers with potatoes. With wet hands, shape the salad into a hat. Sprinkle the edge with grated egg whites, cheese and chopped walnuts. Sprinkle the top with pomegranate seeds. To prevent the salad from becoming windy and losing its shape, it must be covered with a protective film.

Cooking step by step

To prepare homemade pomegranate liqueur we will need the following ingredients: vodka, pomegranate and granulated sugar.

First you need to disassemble the grenade. To do this, take a beautiful large fruit, wash it and dry it. After this, use a sharp knife to cut off the cap and the lower part of the fruit so that the grains are exposed. What is it for? The whole point is this: on the cut you will see exactly where the light partitions are located, along which you can easily disassemble the entire pomegranate.

Next, carefully cut out the upper light part to make it easier to break the fruit. Using a knife, we cut the pomegranate from the bottom up along the peel so that the cuts are exactly where the partitions are.

All that remains is to break the pomegranate: if you cut the fruit correctly, it will practically fall apart into pieces on its own, while the amount of juice that leaks out will be minimal.

We take out the ruby ​​pomegranate seeds and put them in a separate bowl, getting rid of the light partitions and peel. If you have a large ripe pomegranate, the number of grains will also be large. Take a couple of small fruits.

At the next stage of preparing homemade pomegranate liqueur, you will need a jar with a capacity of at least 700-800 milliliters. Wash it thoroughly and rinse it. We put pomegranate seeds in a jar, which can be lightly crushed if desired, but this is not at all necessary.

Cover the pomegranate seeds with a glass of granulated sugar.

Fill with vodka (250 milliliters).

We close it hermetically with a nylon or screw cap. Shake vigorously so that the sugar begins to dissolve. Place the jar in a dark, dry place (in a kitchen cabinet, for example) for 7-10 days. Every day you need to remember the future pomegranate liqueur and shake the jar so that the grains release their juice better. By the way, granulated sugar will dissolve literally on the second day.

And this is what our pomegranate liqueur looks like after 10 days - the grains turned light pink, and the infusion turned a rich ruby ​​color.

Strain the contents of the jar through a sieve and squeeze out the grains with your hands.

Homemade pomegranate liqueur is ready.

We pour it into a beautiful bottle (I used cognac), seal it tightly with a lid or stopper and store it in a dry, dark place. This liqueur tastes best when chilled, so I advise you to store the drink in the refrigerator. How much liqueur does it make? Here is a bottle with a capacity of 500 ml. But I won’t tell you exactly the strength, since we don’t have an alcohol meter. But it is quite strong, but this strength is pleasant.

Bright, rich, sweet and very tasty homemade pomegranate liqueur is a suitable drink for the holiday table. Cook for your health, friends, and bon appetit!

Pomegranate, chicken and lettuce salad

Due to the base of lettuce leaves, the dish seems airy. And the unusual nut dressing gives the salad an original taste.

Ingredients:

• Whole chicken – 1.5 kg.
• Hard-boiled eggs – 5 pcs.
• Walnuts (shelled) - 1.5 cups.
• Pomegranate - 1 pc.
• Large head of lettuce – 1 pc.
• Dill – 1 bunch.
• Green onions - 1 bunch.
• White wine vinegar - 1 tbsp.
• Olive oil – 1 tbsp.
• Salt and pepper to taste.

Preparation:

Take the chicken, wash it and boil it whole. This will take approximately 1 hour. In the meantime, prepare the dressing.

To do this, grind the walnuts in a blender, add oil, wine vinegar, a little salt and pepper and mix thoroughly. Remove the cooked chicken from the broth, let it cool and separate the meat from the bones and skin. Then we disassemble it into fibers.

Cut the boiled eggs into slices. Next, finely chop the green onions and dill. Take lettuce leaves, tear them with your hands and put them on a plate. Next comes the chicken. Then sprinkle with herbs and add eggs. The next layer is pomegranate seeds. Sprinkle them all over the salad. Randomly, one tablespoon at a time, spread the dressing on the salad.

Pomegranate, chicken and mushroom salad

At any family celebration, such a salad will become a decoration and a real winner in taste.

Ingredients:

• Pomegranate – 1 pc.
• Eggs – 4 pcs.
• Fresh champignons – 200 g.
• Chicken (fillet) – 200 g.
• Onion – 1 pc.
• Salt – 1/3 tsp.
• Carrots – 1 pc.
• Mayonnaise to taste.
• Greens for decoration

Preparation:

Cut the onion into quarter rings and fry until it becomes transparent. We wash the mushrooms, chop them and add them to the onions. Simmer in small quantities until done.

Boiled eggs should be divided into whites and yolks, and then grated on a coarse grater. Boil the carrots and do the same with them. Boil the chicken fillet and chop finely. Clean the pomegranate seeds. When all the ingredients are ready, add layers of salad.

Place the chicken first on the dish and make a mesh of mayonnaise on it. Place the whites in a second layer and grease with mayonnaise. Next come mushrooms with onions, carrots and mayonnaise again. The fifth layer will be yolks and, of course, mayonnaise. The final layer is pomegranate seeds. You can use fresh herbs for decoration. Let the salad sit for about 1 hour and you can serve.

Pharmacology

Blood serum

Taking 3 g of pomegranate acid for 28 days (as Trichosanth Kirillova seeds) increases pomegranate acid in blood phospholipids from a negligible amount to 0.34 ± 16% of total lipids, and a similar replication design of a clinical trial showed an increase from a negligible amount. small to 0.47 ± 0.04%.

Metabolism

In rats, it was found that pomegranate acid, which is a c9t11c13 fatty acid, can be rapidly metabolized into c9t11 conjugated linoleic acid in the blood, similar to the other 18:3 fatty acid mentioned above, c9t11t13 alpha-eleostearic acid. If the study were repeated in humans, this would indicate some bioactivity of pomegranate acid due to conjugated linoleic acid c9t11. In a study designed with an adaptation period of 7 days, in which participants were advised not to consume sources of conjugated linoleic acid (ruminant products) followed by 28 days of pomegranate acid (in the form of Trichosanth seeds), it was found that while in the control group observed a level of conjugated linoleic acid of 0.05-0.06% of total fatty acids, supplementation with pomegranate acid increased this value to 0.23 ± 0.03% of total fatty acids (although pomegranate acid itself was detected, suggesting partial metabolism). This effect was replicated from the previous pharmacokinetic study, noting higher than normal levels of conjugated linoleic acid, but there was no dietary control. It is likely that pomegranate acid may be partially metabolized into conjugated linoleic acid c9t11. Pomegranate acid can be metabolized to the less potent conjugated linoleic acid isomer known as c9t11.

Herring under a fur coat with pomegranate

Salad “herring under a fur coat” is a frequent guest on New Year’s tables, and indeed on any other holidays. But with the help of pomegranate, you can refresh everyone’s favorite recipe and with it the salad will sparkle with new colors.

Ingredients:

• Herring fillet - 400 g.
• Boiled beets - 4 pcs.
• Boiled potatoes - 4 pcs.
• Boiled carrots - 2 pcs.
• Hard-boiled eggs - 6 pcs.
• Pomegranate – 1 pc.
• Onion – 1 pc.
• Mayonnaise to taste.
• Salt and pepper to taste.

Preparation:

We peel boiled vegetables and eggs. Cut the herring into small cubes. Chop the onion. Grate eggs, carrots, potatoes and beets on a coarse grater. Squeeze out excess juice from the beets and place them on a large piece of foil.

Level it and make a square. Coat the beets with mayonnaise. Place carrots on top and mayonnaise again. The next layer is eggs. And again coat with mayonnaise. Next are potatoes and mayonnaise. We lay out the onion and place the herring in a heap in the middle of the square.

Coat with a small amount of mayonnaise. Holding the edges of the foil, we connect the edges of the salad. Press down, giving it a rounded shape. Grease the resulting roll with mayonnaise and completely cover it with pomegranate seeds. Place in the refrigerator for at least 3 hours.