Cucumber & Turnip Salad
(Makes 2 Servings)
1 cup thinly sliced pared turnips, cooked/blanched
1 cup pared and sliced cucumber
1½ tsp fresh lemon juice 3 Tbsp sour cream 1½ tsp white vinegar
¼ tsp granulated sugar ¼ tsp salt and a dash of pepper 1 tsp olive oil
In a salad bowl combine cooked/blanched turnips with the cucumber and lemon juice; cover and refrigerate for at least 30 minutes. In a small bowl, combine remaining ingredients; pour over turnip mixture and toss.