Turnip Salad
4 turnips peeled and chopped
1 bunch green onions, chopped
2 granny smith apples, cored and chopped
4 slices canned pineapple, chopped, or 8-10 ounces of pineapple chunks
1/2 cup white sugar (you may substitute 1 tbsp white sugar, 1/4 c splenda, and 1/3 c pineapple juice)
1/4 c vegetable oil
4 turnips peeled and chopped
1 bunch green onions, chopped
2 granny smith apples, cored and chopped
4 slices canned pineapple, chopped, or 8-10 ounces of pineapple chunks
1/2 cup white sugar (you may substitute 1 tbsp white sugar, 1/4 c splenda, and 1/3 c pineapple juice)
1/4 c vegetable oil
1 tablespoon water1 teaspoon salt (optional)
1/4 teaspoon ground black pepper (optional)
Bring a large pot of salted water to a boil. Add turnips and cook until tneder but still firm, about 15 minutes, drain, and cool. In a large bowl, combine turnips, green onions, apples, pineapple and sugar. Stir to evenly coat with the sugar and/or sugar-juice mixture. Whisk together the oil, water, salt and pepper. Pour dressing over fruit and vegetables. Toss and refrigerate overnight.
1/4 teaspoon ground black pepper (optional)
Bring a large pot of salted water to a boil. Add turnips and cook until tneder but still firm, about 15 minutes, drain, and cool. In a large bowl, combine turnips, green onions, apples, pineapple and sugar. Stir to evenly coat with the sugar and/or sugar-juice mixture. Whisk together the oil, water, salt and pepper. Pour dressing over fruit and vegetables. Toss and refrigerate overnight.
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