APPLE PINEAPPLE CARROT SPICED SALAD WITH BOILED EGGS
HOW TO BOIL EGGS TO GET A SOFT, CREAMY YOLK: Bring the water up to a boil, then lower it to a rapid simmer. Add the eggs to the pot, and start your timer. If you’re just cooking a couple of eggs, five minutes is perfect for a runny yolk.
Cool the eggs slightly by immersing them in an icy bath for 30 to 60 seconds. Eat them when they’re still warm!
PREP TIME3hours18minutes
SERVES6
Ingredients
1can8 ounces of fresh or unsweetened canned pineapple, cut into triangles
Drain pineapple, reserving juice in a bowl. Add apples and celery to the juice; toss to coat. Let stand for 5 minutes; drain.
In a large bowl, combine the pineapple, apples, celery, and carrots.
In a small bowl, combine yogurt, olive oil, lemon juice, and cumin. Season to taste, pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled. Add the eggs and serve.