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Salted quail eggs and vegetable salad
You may cut the vegetables into whatever shape and size you like. We gave each vegetable a specific cut to provide the salad with better volume, and an interesting mix of shapes and colors.
Course
Salad
Cuisine
Filipino
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Servings
4
servings
Author
Connie Veneracion
Ingredients
1
medium
carrot
1
large
bell pepper
3 to 4
tomatoes
1
medium
cucumber
12
salted quail eggs
your favorite salad dressing
salt
pepper
chopped dill
Instructions
Peel the carrot, thinly slice then cut into matchsticks.
Cut the bell pepper into halves, scoop out and discard the seeds and membranes, then cut into matchsticks as well.
Halve the tomatoes then slice into half-moons about a quarter of an inch thick.
Do the same with the cucumber.
Shell the salted quail eggs then cut into halves.
Put everything in a bowl.
Drizzle in your favorite salad dressing.
Sprinkle with salt and pepper.
Toss gently.
Top the salted quail eggs and vegetables salad with chopped dill.
Serve as a standalone ovo-vegetarian dish or serve with meat or seafood.