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