TURNIP & CARROT SLAW
Regi Dean's Recipes 08/22/99
Salads
Rosamond Richardson
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Carrots; grated	100 g
Raw turnip; grated	100 g
Snipped dill	2 tb
Vinaigrette	4 tb
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 2 Servings
Soft-leaved lettuce
Salt
Freshly ground pepper
Serves 2-3
In a bowl combine the grated turnips and carrots and dress with the
vinaigrette. Toss well, then add the dill and season to taste with
salt and pepper. Arrange on salad plates lined with the lettuce.

Rosamond Richardson