Root ’n’ Cherry Salad
1 cup thin julienne carrots
1 cup thin julienne turnips
1 cup thin julienne rutabagas
1 cup thin julienne jicama
½ 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 hot pepper sauce
2 cups pitted fresh sweet cherries
Lettuce leaves
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.
Serves six to eight.
Nutrition values per serving: 102 calories, 3 g fat, 19 g carbohydrates, 3 g fiber, 2 g protein, 0 cholesterol, 385 mg sodium.
Northwest Cherry Growers
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.