Lettuce & Turnip Salad

Colorful Salad pairs well with Fish  

• 1 head Curly-Leaf Lettuce (or Romaine)
• 1 small head Purple Cabbage
• 3 Carrots
• 1 Turnip
• 1 Purple Onion
• 2/3 c. canned Corn, drained
• ½ c. Olive Oil
• 2 T. Salt
• 3 Lemons, squeezed

1. Wash Lettuce leaves well, break into pieces when dry and place in a large bowl.
2. Remove outer 2 layers of Purple Cabbage leaves then wash the head and grate, except the core. Add to the bowl with Lettuce.
3. Grate the Carrots very finely and add to the bowl of Lettuce and Cabbage. Toss to mix.
4. Cut the Turnip and Onion into quarters and then thinly slice them. Add to Salad bowl.
5. Mix in Corn.
6. Pour Olive Oil, Salt and Lemon Juice on top. Toss to mix.
7. Refrigerate until chilled. This salad is a special favorite alongside fish.