2 lbs. carrots, pared, cut into 1/4" slices
1 lb. turnips, pared, cut into 1/4" slices
2 c. olive oil
1 c. distilled white vinegar
1/2 c. minced pitted green olives
1/2 c. minced pimiento
1 clove garlic, minced
Freshly ground pepper
2 sm. onions, thinly sliced

1. Cook carrots in boiling salted water to cover in large saucepan until tender, about 8 minutes. Drain; reserve.

2. Cook turnips in boiling salted water to cover in medium size saucepan until tender, about 8 minutes. Drain; reserve.

3. Heat oil, vinegar, olives, pimiento, garlic and pepper in medium size saucepan to boiling; reduce heat. Simmer, uncovered 5 minutes.

4. Combine reserved carrots, reserved turnips and the onions in large bowl; pour dressing over vegetables. Cool to room temperature. Refrigerate, covered 4 hours or overnight. Makes 8 servings.