Recipe from Kate Logan
Cooking time: 15 min
Servings 4
One of the easiest and quickest salads to make, found on one page of a cookbook. Great as a snack or to serve at the holiday table as a light appetizer.


  • Carrot
    4 pcs.
  • Green onion
    2 pcs.
  • Egg
    4 pcs.
  • Canned corn
    2 cans
  • Extra-virgin olive oil
    8 tbsp.
  • Salt
    to taste
  • Turkey fillet
    0,8 lbs.

Nutrition facts per serving

  • Calories

    222 kcal

  • Protein

    12.1 g

  • Fat

    17.2 g

  • Carbohydrates

    4.5 g


  • Rinse, and shred the green onion into small rings, cut the bulb into half rings. Add vegetable oil (2 tablespoons) to a frying pan, put the onions and fry slightly over low heat until transparent. Then tilt the pan and drain the oil. It is not needed in the salad.

  • Wash, peel and shred the raw carrots. Boil the turkey filet and eggs, cut them into slices.

  • Rinse, peel with a knife and grate the radish, cut the bell pepper into strips and combine all ingredients. Add some canned corn.

  • Salt to taste. Dress the salad with olive or vegetable oil.


  • The taste of olive oil is quite peculiar and may not be to everyone's taste. We recommend replacing it with mayonnaise or sour cream. This makes the salad not only tastier but also more tender and hearty.

Bon Appetit!

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