Winter Vegetable Salad
|Rutabaga||1 Medium, diced|
|Italian dressing/French dressing||1 Cup (16 tbs)|
|Brussels sprouts||1 Pint|
|Canned julienned beets||16 Ounce (1 Can)|
Early in day: In saucepan, cook rutabaga in 1 inch boiling, salted water until tender-crisp; drain.
Marinate in 1/3 cup of the dressing.
Cook fresh Brussels sprouts in 1 inch boiling salted water until tender-crisp (cook frozen sprouts as label directs) ; drain; cut in halves.
Marinate in another 1/3 cup dressing.
Drain beets well; marinate in remaining 1/3 cup dressing.
Cover all; refrigerate, tossing occasionally.
Just before serving: Drain vegetables.