Karisik Salata (Mixed Salad)


  • 2 medium tomatoes
  • 2 medium potatoes, boiled
  • 2 medium beets, boiled
  • 5 lettuce leaves
  • 1 cucumber
  • 3 leaves red cabbage
  • 1 large carrot, grated
  • Sauce: 1 egg, 1 teaspoon mustard, 1 red onion, juice of 1 lemon, 1/2 cup olive oil


Wash the vegetables. Slice the cabbage thinly. Sprinkle some lemon juice and salt, set aside. Place cubed boiled potatoes, cubed boiled beet, shredded lettuce leaves, thinly sliced tomatoes, thinly sliced cucumber, grated carrot and cabbage in a large salad bowl. Beat egg and mustard in a small bowl, mix well adding lemon juice and oil and then add thinly sliced red onions. Pour this mixture over salad and mix. The sauce (without onion) will keep 15 days in the refrigerator.

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