Turnip Salad

Ingredients

• 1 small yellow turnip
• a few cooked peas
• small amount of chopped paxslcy
• salt ojid pepper to taste

Method

1. 1

   Peel and cube the turnip.

2. 2

   Cook until tender, cool, and chill.

3. 3

   Just before serving, add cooked peas, bits of pimiento, chopped parsley, and season with salt and pepper.

4. 4

   Moisten with French dressing.

5. 5

   Dip edges of lettuce cups in paprika, arrange on plate, and fill with turnip salad.

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 14. The excerpt below is the record exactly as published.

Turnip Salad Grapefruit-Crnntcrry Cup Chill 1 caji(l6 oz.) grapefruit sections ?Jid 1 cup home-made whole crrjiborry sauce. Drain grapefruit reserving syrup for oiher uses. Put some crrnbcrry sauce in 4 shcrlDct gl xsccs, rnd arrpiige grapefruit sections on top. G-arnish with rcmrlning crrnTDcrry sauce. • Peel c^nd. cubo 1 small ^yellow turnip. Cook until tender^ cool rjid chill. Just "before serving add a fcv7 cooked peas, "bits of pimiento, small amount of chopped paxslcy, md salt ojid pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.