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3 med turnips
3 med carrots
1/2 cauliflower
1 sm green pepper
2 tsp salt
1/2 c vinegar
1/3 c sugar
1/4 s salad oil
2 tsp curry powder
1/4 tsp pepper


Pare and slice turnips and carrots. Separate cauliflower into flowerets; cut green pepper into strips. Combine turnips, carrots, cauliflower, and green pepper in saucepan; add 2 c water and 1 tsp salt. Bring to a boil; reduce heat. Cover; simmer for 5 minutes. Drain; cool. Combine remaining salt and remaining ingredients. Pour over vegetables; toss lightly. Refrigerate for several hours before serving. Yield: 8 servings.