Rutabaga Salad

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Rutabaga Salad

 

1 medium rutabaga

1 pot boiling water

1/2 to 1 teaspoon sugar

1 tablespoon lemon juice

1/2 cup scallions, finely chopped

1 medium dill pickle, chopped

1 cup celery stalks with leaves, chopped

1 1/2 teaspoons salt

dash paprika

3/4 cup mayonnaise

4 eggs, hard boiled, chopped

 

Pare rutabaga and cut into 4 pieces. Cook in boiling water until tender, about

30 minutes. Drain well and cool. After rutabaga has cooled, dice. Place diced

vegetables in salad bowl, sprinkle with sweetener and lemon juice. Add

scallions, pickle, celery, paprika and mayo. Toss all well. Fold in eggs. Chill

well before serving.