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 1 cup each thin julienne carrots, turnips, rutabagas, and jicama
1/2 cup finely sliced sweet onion
3 tablespoons white wine vinegar
1 tablespoon vegetable oil
1 tablespoon sugar
1 small clove garlic, minced
1 teaspoon salt
1/8 teaspoon bottled hot pepper sauce
2 cups pitted fresh sweet Northwest cherries
Lettuce leaves
Yield: 6 - 8 servings
Combine all ingredients except cherries and lettuce in medium bowl; mix well. Refrigerate at least 1 hour. Just before serving, add cherries and mix well. Serve on lettuce-lined plate.
Nutritional Analysis Per Serving: 102 Cal., 1.8 g pro., 2.8 g fat (20% Cal. from fat), 19.2 g carb., 0 mg chol., 2.6 g fiber, and 385 mg sodium. Serving tip: Serve with barbecued chicken or ribs.
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