Carrot, Apple, Corn and Egg Salad
by Editorial Staff
This light and juicy salad from the available ingredients will pleasantly diversify the menu. The combination of boiled carrots, eggs and canned corn makes the dish nutritious and satisfying, mayonnaise dressing – tenderness, and fresh apple and onions – juiciness and piquant taste. Try it!
Servings: 4
Ingredients
- Carrots – 320 g (2 pcs.)
- Apple – 230 g (1 pc.)
- Canned corn – 130 g
- Onions – 50 g
- Eggs – 3 pcs.
- Mayonnaise – 100 g
- Salt to taste
For decoration (optional):
- Fresh dill – 1 sprig
Directions
- Prepare food. Drain the canned corn. Wash and dry the carrots and apples.
- Boil hard boiled eggs. To do this, pour the eggs in a saucepan with cold water, bring to a boil and cook for 8 minutes. Then place the eggs in cold water and cool completely.
- Boil the carrots in a separate container until tender. To do this, pour the carrots with cold water, bring to a boil and cook for about 30 minutes, until soft. The cooking time depends on the size of the carrots. Salt the carrots 5 minutes before cooking. Check the readiness by piercing the carrots with a fork or knife. Pour cold water over the carrots and cool.
- Peel the boiled carrots and cut into small cubes. Peel the boiled eggs and cut into cubes about the same size as the carrots.
- Peel and seed the apple and cut into cubes about the same size as the rest of the ingredients. Peel and chop the onions.
- Place the chopped carrots, eggs, apple, and onions in a salad bowl.
- Add canned corn and mayonnaise.
- Toss the salad and add a little salt to taste.
- Salad with corn, carrots, apple and eggs is ready. Put the salad in a slide on a plate, garnish with a pinch of herbs if desired and serve.
Bon Appetit!
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