227g each thin julienne carrots, turnips, rutabagas, and jicama
13g 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
450g pitted Northwest fresh sweet cherries
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.
Serve with barbecued chicken or ribs.