Side Dishes
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Summer Turnip Salad

Summer Salad: Baby Turnips with Lemon Vinaigrette Dressing
This is a great salad to bring to a cook-out or picnic; it is light and tasty and goes well with all kinds of grilled foods or picnic dishes.  If you grow your own purple top turnips, those are the best.  You don’t even have to peel them.  Just julienne them and toss them with the other veggies and vinaigrette.  
10-12 baby purple top turnips (about 2-3 inches in diameter)
1 medium carrot (fresh from garden if possible)
Handful of sugar snap peas (maybe a dozen)
1 shallot, minced
Grated zest from one lemon
Juice from one lemon  
½ cup good olive oil              
¼ cup rice vinegar
Salt and pepper to taste
turnips for salad
If you grow your own turnips, pull them from the garden, cut off their roots and tops (set aside tops for greens for later) and scrub well.  If you are buying them from a store, you will need to peel them since you don’t know how long it has been since they were in the ground.  After scrubbing or peeling, julienne the turnips into matchstick strips.  Grate one carrot and add to turnip mix.  Note: If you grow your own carrots, you don’t need to peel that either; just scrub well.  Again, if from the store, you may need to scrape the carrot of its peels before you grate it.  Rinse and string about a dozen sugar snap peas.  Cut each pea pod into 3-4 pieces (you can cut 3-4 pods as a time).  Pour dressing over all and toss thoroughly.  Chill until ready to serve (chilling overnight enhances flavors).
Mince one shallot and put into small bowl.  Drizzle olive oil over shallot and stir.  Zest the peel of one lemon and add to mixture; juice the lemon and add the juice to the mixture.  Add vinegar, salt and pepper and stir.

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