Zesty Vegetable Salad
|Cauliflower head||1⁄2 Small, broken into flowerets|
|Green pepper||1 Small, cut into strips|
|Vinegar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Curry powder||2 Teaspoon|
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.