List of ingredients: Beef – 400 g. Hard cheese – 200 g. Pomegranate – 1-2 pcs. Chicken egg – 4 pcs. Pickled cucumbers – 2-3 pcs. Potatoes – 3 pcs. Green onions – 50 g. Mayonnaise – 100 g. Sour cream – 150 g. Vegetable oil – 30 ml. Salt. Black pepper. Cooking method: Boil a whole piece of beef with any spices to taste. Chop it into long strips. Boil eggs and potatoes and grate on a coarse grater (for beets). Peel cucumbers with a vegetable peeler and chop into thin strips. Chop the onion. Mix mayonnaise, vegetable oil and sour cream together. Season to taste with salt and black pepper. Finely grate the cheese, and disassemble the pomegranate into individual grains. Lay out all the ingredients in layers in each bowl, spreading the new layer with the prepared sauce. The sequence of layers is potatoes, cucumbers and green onions, beef and pomegranate (together and without spreading), egg, cheese. Top with chopped green and pomegranate seeds. The layered salad should be left to soak for at least an hour. Salad with pomegranate, chicken and shrimp The components of this salad are low-calorie, mayonnaise dressing adds fat to the dish. You can lighten the appetizer by mixing good fat sour cream and mayonnaise in equal parts. Airiness and lightness are provided by young Beijing cabbage. For a salad, a 200-300 gram green head is enough. Often in stores they sell a very large white “Beijing” weighing 1.5 kilograms. If such cabbage is used, then before laying it in the dish, the finished straw will need to be squeezed well with your hands. About 1.5 kg can be prepared from the given amount of products. lettuce. List of ingredients: Turkish pink pomegranate (soft stone) – 1 pc. Young Beijing cabbage – 200-300 g. Green onions – 50 g. Shrimps – 150 g. Fresh cucumber – 200 g. Chicken fillet – 200 g. (one half). Sweet corn – 100 g. Parsley sprigs for decoration. Black pepper. Майонез – 150 г. Salt. Sour cream 26% fat – 150 g. Lemon juice to taste. Method of preparation: Shred Chinese cabbage into thin strips. Boil chicken and shrimp separately. Salt the water for cooking and season with spices to taste. Leave the shrimp as is, divide the chicken into small fibers. Disassemble the pomegranate into pink grains. Fresh cucumber cut into large strips. Chop the onion. Combine cucumber, chicken, Peking, pomegranate seeds and corn, shrimp, mayonnaise, green onions, sour cream, lemon juice. Salt. Spice up. Divide the salad among salad bowls. Top with pomegranate seeds and fresh parsley sprigs. Dessert salad with pomegranate Delicious dietary salad for breakfast, afternoon tea or dinner. The food listing is based on 4 servings. List of products: Sweet pomegranate with a soft stone – 1 pc. Grapefruit green “Sviti” – 1 pc. Cheese “Mascarpone” – 300 g. Pear “Conference” – 3 pcs. Radish “Daikon” – 100 g. Flower honey – to taste. Cinnamon optional. Method of preparation: Peel the pear and grapefruit. Cut the pear into equal large cubes. Release the grapefruit slices from the films and break into two or three parts. Divide sweet pomegranate into grains. Radish “Daikon” to clear the skin. Chop with a vegetable peeler into thin translucent plates – chips. Marinate them in cinnamon and honey for 10-15 minutes. Mix pear, daikon radish, grapefruit and pomegranate seeds in a salad bowl. Top with Mascarpone cheese and flower honey to taste. Serve immediately for dessert.