| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 200 |
g |
Red cabbage |
| 1 |
sm |
Red beet (100g.) |
| 2 |
|
Carrots (150g.) |
| 1 |
tb |
Oil |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Cream |
| 3 |
tb |
Mustard |
| 1 |
|
Onion, chopped finely |
| 1 |
sm |
Bunch of parsley (the kind with big broad leaves, if possible) |
|
|
Herb salt and pepper to taste |
INSTRUCTIONS
Here are some nice salads we made in the Jewish cooking class that I took
here. It was taught by Bilha Widmann.
1. Wash the vegetables, and chop them in a kitchen machine (i.e.
Cuisinart).
2. Beat the oil with the lemon juice and cream. Add the mustard and chopped
onion, and add the herb salt and pepper to taste.
3. Mix the salad dressing with the chopped vegetables.
4. Chop the parsley and sprinkle over the salad.
Posted to JEWISH-FOOD digest V97 #030
From: Karen Snyder <100130.1562@CompuServe.COM>
Date: 19 Sep 96 18:05:58 EDT
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”