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CATEGORY CUISINE TAG YIELD
Greek Greek, Salads 6 Servings

INGREDIENTS

1 Cabbage
6 Tomatoes
5 Large, tender carrots
1/2 c Oil
1/4 c Vinegar or lemon juice
Salt to taste
Calamata or black olives
Parsley

INSTRUCTIONS

Shred cabbage.  Place in strainer and wash under running water for
several minutes; drain well.  Wash tomatoes and cut into wedges. Wash
and scrape carrots. Grate. Place carrots in center of a platter;
surround with ring of cabbage and then with ring of tomatoes, or put
tomatoes in the center and lay the carrots around them. Sprinkle with
salt. Before serving, add a dressing of oil and vinegar or oil and
lemon.  Garnish Calamata olives and parsley.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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“It’s not how you start, it’s how you finish that counts”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 205
Calories From Fat: 163
Total Fat: 18.4g
Cholesterol: 0mg
Sodium: 205.8mg
Potassium: 384mg
Carbohydrates: 10.4g
Fiber: 3g
Sugar: 5.5g
Protein: 1.4g


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