1 cup each thin julienne carrots, turnips, rutabagas and jicama
1/2 cup finely sliced sweet onion
3 tablespoons white wine vinegar
1 tablespoon vegetable oil
1 tablespoon sugar
1 small clove garlic, minced
1 teaspoon salt
1/8 teaspoon bottled hot pepper sauce
2 cups pitted fresh sweet Northwest cherries
Lettuce leaves

Nutritional Analysis Per Serving:
102 Cal., 1.8 g pro., 2.8 g fat (20% Cal. from fat), 19.2 g carb., 0 mg chol., 2.6 g fiber and 385 mg sodium.

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.

Makes 6 to 8 servings.

Serving tip: Serve with barbecued chicken or ribs.