Curried Vegetable Salad - cooking recipe

Ingredients

3 medium turnips, peeled, halved and thinly sliced
3 medium carrots, sliced
1/2 small head cauliflower, broken into flowerets
2 tsp. curry powder
1/8 tsp. pepper
1 medium green pepper, cut into strips
1/2 c. vinegar
1/2 c. sugar
1/4 c. salad oil
1 tsp. salt

Preparation

In covered saucepan cook turnips, carrots, cauliflowerets and green pepper.
Cook in a small amount of boiling, salted water about 5 minutes or until vegetables are crisp or tender.
Drain and cool.
Pour curry dressing over vegetables.
Toss to coat vegetables.
Cover and refrigerate for 4 hours or overnight, stirring occasionally.
Makes 8 servings.