You are here

Zesty Vegetable Salad

Chef.at.Home's picture
Ingredients
  Carrots 3 Medium
  Turnips 3 Medium
  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
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

Rate It

Your rating: None
4.106665
Average: 4.1 (15 votes)