Ingredients
-
1
-
1/2
-
2
-
1
-
1
-
1/2
-
1
-
150
-
1
-
-
-
-
-
-
Directions
Turnip-Apple-Carrot Salad With Eggs, This is a very yummy veggie salad, which my sis n me came up with when having to use up some turnip and carrots It has a sweet, earthy taste with a hint of garlic and onion For me its the perfect autumn salad! 🙂 I hope youll enjoy it, too!, My mind was thinking cole slaw when in fact this is more
like a pumped up egg salad used raw carrots and raw baby
turnips Fresh herb added was cilantro Juice of half a lemon
made the ingredients pop A little bit of red onion was
thrown in, too Garnish of fresh chives from the garden Made for Veg Tag/June , This is a yummy recipe that lends itself to variation quite nicely I made it with japanese turnips and a gala apple I wish I had used granny smith–that would have really taken the cake I enjoyed it on a wrap with sliced yellow peppers and spicy greens, and DH put his on butter crackers I think next time I might try leaving the turnips raw (assuming I have young tender turnips again) and might throw in some celery for more crunch Also a hit of vinegar might be nice see what I mean about a great recipe for variation?!? OH, and I chose to use dill for the herbs as I had made this with dilled cucumbers and it was just perfect Thanks, Loula! Made for Veg Swap 35
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Steps
|
1
Done
|
Dice One Half of the Carrot and Place in a Pot Together With Diced Turnip. Bring to a Boil, Add Eggs and Simmer For 15 Minutes or Until Veggies Are Tender but Still Crisp. |
|
2
Done
|
Meanwhile Slice the Other Half of the Carrot Into Long Strips Using a Vegetable Peeler. Place in a Big Bowl and Add Garlic, Onion, Scallion and Apple. |
|
3
Done
|
Combine Yoghurt and Spices in a Separate Bowl and Season to Taste. |
|
4
Done
|
When Ready Lift Out the Eggs Using a Slotted Spoon. Rinse Them With Cold Water, Peel and Dice. |
|
5
Done
|
Drain Veggies. Add Everything to the Big Bowl and Stir to Coat. |
|
6
Done
|
Eat Right Away While Still Warm or Let Cool and Serve Later. |
