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    You are in: Home / Recipes / Turnip-Apple-Carrot Salad With Eggs Recipe
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    Turnip-Apple-Carrot Salad With Eggs

    Turnip-Apple-Carrot Salad With Eggs. Photo by Lori Mama

    3 Photos of Turnip-Apple-Carrot Salad With Eggs

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Lalaloula's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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. 2
      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. 3
      Combine yoghurt and spices in a separate bowl and season to taste.
    4. 4
      When ready lift out the eggs using a slotted spoon. Rinse them with cold water, peel and dice.
    5. 5
      Drain veggies. Add everything to the big bowl and stir to coat.
    6. 6
      Eat right away while still warm or let cool and serve later.

    Ratings & Reviews:

    • on May 30, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2010

      55

      This is soo good!!! I was skeptical with the ingredients but made it as I had them all on hand with some large rutabaga that needed to be used up. I used 2 previously hard boiled eggs, sweet onion for the small onion, Mackintosh apple, Balkan (thick) yogurt, sea salt, freshly ground black pepper plus all the rest mentioned except dried sage. I would amazingly make this again the same way!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2010

      55

      Great salad! This was a lot less time consuming than I thought it would be, because while I was cooking the eggs and part of the vegetables, I was preparing the rest. The yoghurt mix was delightful, and if you mix the yoghurt with the rest of the salad, it becomes really creamy, as if you put mayonnaise in there!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Turnip-Apple-Carrot Salad With Eggs

    Serving Size: 1 (140 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 92.2
     
    Calories from Fat 33
    36%
    Total Fat 3.7 g
    5%
    Saturated Fat 1.5 g
    7%
    Cholesterol 97.8 mg
    32%
    Sodium 74.8 mg
    3%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 1.7 g
    6%
    Sugars 6.8 g
    27%
    Protein 5.0 g
    10%

    The following items or measurements are not included:

    dried herbs

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