Corn Salad With Horseradish Sauce Recipe
Ingredients
| Corn | 8 Ounce, canned | |
| Apple | 1 Large | |
| Sweet red pepper | 1 To taste | |
| Green pepper | 1 | |
| Red onion | 1 | |
| Dill | 1 Bunch (100gm) | |
| White wine vinegar | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Generous pinch of freshly ground white pepper | ||
| 2 tbs. wheat-germ oil | ||
| Sour cream | 1/2 Cup (16 tbs) | |
| 2/3 cup whole-milk yogurt | ||
| Horseradish | 2 Tablespoon, grated | |
| Sugar | 1 Teaspoon | |
| Juice of 1/4 lemon | ||
| Turkey breast | 1 Pound, thinly sliced | |
Directions
Drain the corn in a sieve.
Peel, quarter and core the apple.
Halve the peppers and remove the white membrane and the seeds.
Wash and pat the pepper halves dry and cut into 1/2-inch cubes.
Cut the apple quarters into 1/2-inch cubes.
Mix the prepared ingredients with the corn.
Rinse and shake the dill dry and chop.
Add the wine vinegar, salt, pepper and oil to the corn salad.
Stir the yogurt, horseradish and dill into the sour cream and add some salt, the sugar and lemon juice to flavor.
Arrange the corn salad on a platter and lay the slices of turkey breast around it.
Peel, quarter and core the apple.
Halve the peppers and remove the white membrane and the seeds.
Wash and pat the pepper halves dry and cut into 1/2-inch cubes.
Cut the apple quarters into 1/2-inch cubes.
Mix the prepared ingredients with the corn.
Rinse and shake the dill dry and chop.
Add the wine vinegar, salt, pepper and oil to the corn salad.
Stir the yogurt, horseradish and dill into the sour cream and add some salt, the sugar and lemon juice to flavor.
Arrange the corn salad on a platter and lay the slices of turkey breast around it.
Chef
