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VEGETABLE SALAD
The idea of salad for breakfast is probably a little strange to North
Americans. But this trademark Mediterranean salad is enjoyed by Israelis
three times a daybreakfast, lunch, and supperregardless of whether they
are from Russia, Morocco, Yemen, or the United States.
1/2 head lettuce
1/4 head cabbage
4 medium tomatoes
2 medium cucumbers
2 medium carrots
5-10 radishes
green onion
2 hard boiled eggs
2 tbs. parsley
Dressing
2-3 tbs. lemon juice
2-3 tbs. oil
Cut vegetables (except carrots) into small cubes. Grate carrot and egg.
Garnish with parsley. Combine lemon juice and oil, add to salad before
serving and mix well.
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