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Curried Vegetable Salad

3 medium turnips, peeled, halved, and thinly sliced

3 medium carrots, sliced

1/2 small head cauliflower, broken into flowerets

1 medium green pepper, cut in strips

1/2 cup vinegar

1/3 cup sugar

1/4 cup salad oil

2 teaspoons curry powder

1 teaspoon salt

1/8 teaspoon pepper

Romaine (optional)

In covered saucepan cook turnips, carrots, cauliflowers, and green pepper in small amount boiling salted water about 5 minutes or till crisp-tender. Drain and cool. To make dressing, in screw-top jar combine vinegar, sugar, salad oil, curry powder, salt, and pepper. Cover and shake to mix well. Pour curry dressing over vegetables. Toss to coat vegetables. Cover and refrigerate 4 hours or overnight, stirring occasionally. To serve, lift vegetables from dressing with a slotted spoon. Serve in romaine-lined bowl, if de­sired. Makes 8 servings.

Agnese Marhele @ 2009-09-18 22:05:39

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