Winter Vegetable Salad Recipe
Ingredients
| Rutabaga | 1 Medium, diced | |
| 1 cup Italian or French dressing | ||
| Brussels sprouts | 1 Pint | |
| Beets | 1 16 Ounce, julienned | |
Directions
Early in day: In saucepan, cook rutabaga in 1 inch boiling, salted water until tender-crisp; drain.
Marinate in 1/3 cup of the dressing.
Cook fresh Brussels sprouts in 1 inch boiling salted water until tender-crisp (cook frozen sprouts as label directs) ; drain; cut in halves.
Marinate in another 1/3 cup dressing.
Drain beets well; marinate in remaining 1/3 cup dressing.
Cover all; refrigerate, tossing occasionally.
Just before serving: Drain vegetables.
Marinate in 1/3 cup of the dressing.
Cook fresh Brussels sprouts in 1 inch boiling salted water until tender-crisp (cook frozen sprouts as label directs) ; drain; cut in halves.
Marinate in another 1/3 cup dressing.
Drain beets well; marinate in remaining 1/3 cup dressing.
Cover all; refrigerate, tossing occasionally.
Just before serving: Drain vegetables.
Chef
