1 C. each thin julienne carrots, turnips, rutabagas and jicama

1/2 C. finely sliced sweet onion

3 T. white wine vinegar

1 T. vegetable oil

1 T. sugar

1 small clove garlic, minced

1 tsp. salt

1/8 tsp. bottled hot pepper sauce

2 C. pitted fresh sweet Northwest cherries

Lettuce leaves

 

Combine all ingredients except cherries and lettuce in medium bowl; mix well. Refrigerate at least 1 hour. Just before serving, add cherries and mix well. Serve on lettuce-lined plate.