- 2 bunches salad turnips, about 3 cups
- 1 bunch scallions, 6–8
- ¼ cup red wine vinegar
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ¼ cup olive oil
- 1 bunch parsley
Remove the turnip greens. Cut the turnips into bite-size pieces. Slice the scallions thinly, discarding any wilted green tops.
Combine vinegar, brown sugar, salt and olive oil. Roughly chop the parsley. Toss all ingredients together and serve.
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