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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

    Average Rating:

     7 Total Reviews

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    • on May 30, 2011

      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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    • on December 05, 2010

      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!

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    • on October 20, 2010

      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!

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    • on May 15, 2010

      Must say I've never been much at using turnips in anyway at all, but here it worked out very nicely, especially in combination with the carrot, apple & eggs flavors! Many thanks for this nice new way to put together a salad! [Made & reviewed in Every Day Is a Holiday tag]

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    • on November 18, 2009

      Really liked the different textures in this salad. I had some leftover turnips, so used them. Also, don't really think that dried chives have any flavor, so used fresh. Made for Every Day Holiday Cup '09. :)

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    • on November 04, 2009

      A very tasty down to earth salad. Sent DH to buy groceries , little did I know he did not know the difference between a turnip and a parsnip. Oh well, made using the parsnip and it was good. Enjoyed the hint of sweetness from the apple (used a winesap which is not a real sweet apple). We also thought it was best eaten warm, with just two of us we had left over thus trying it both warm and cold. Thanks so much for the post.

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    • on October 13, 2009

      I love this "kitchen sink" recipe. It's when you combine foods that "suck in a rut people" wouldn't think of. This is DELICIOUS. Thanks for sharing Lalaloula.

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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

    Detailed Nutrition Values About Nutrition Info
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