5 c. grated turnips (4 young, med.)
1/2 c. sliced green onions
2 green apples, unpeeled, cored and chopped
1/2 c. sugar
4 canned pineapple rings, cut up
Several maraschino cherries, cut up (optional)
1/2 c. vinegar
1/4 c. salad oil
1 tbsp. water
1 tsp. salt
Freshly ground pepper

Combine all ingredients. Let stand overnight. Serve in lettuce cups if you wish. This salad can be refrigerated for several days. Makes 1 1/2 quarts - 8 servings.