Zesty Vegetable Salad Recipe
Ingredients
| Carrots | 3 Medium | |
| Turnips | 3 Medium | |
| 1/2 small head cauliflower, broken into flowerets | ||
| Green pepper | 1 Small, cut into strips | |
| Vinegar | 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salad oil | 1/4 Cup (16 tbs) | |
| Curry powder | 2 Teaspoon | |
Directions
Peel and slice carrots and turnips; halve turnip slices.
In saucepan combine carrots, turnips, cauliflower, green pepper, 2 cups water, and 1 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer till crisp-tender, about 5 minutes.
Drain and cool vegetables.
In screw-top jar combine vinegar, sugar, oil, curry, 1 tea spoon salt, and 1/4 teaspoon pepper.
Cover and shake vigorously.
Pour vinegar mixture over vegetables; toss lightly.
Refrigerate several hours or overnight, stirring vegetable mixture occasionally.
In saucepan combine carrots, turnips, cauliflower, green pepper, 2 cups water, and 1 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer till crisp-tender, about 5 minutes.
Drain and cool vegetables.
In screw-top jar combine vinegar, sugar, oil, curry, 1 tea spoon salt, and 1/4 teaspoon pepper.
Cover and shake vigorously.
Pour vinegar mixture over vegetables; toss lightly.
Refrigerate several hours or overnight, stirring vegetable mixture occasionally.
Chef
