| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Salads, Greek |
6 |
Servings |
INGREDIENTS
| 1 |
|
Head of cabbage (or 1/2) |
| 6 |
|
Tomatoes (or 3) |
|
|
Black olives |
|
|
Sprigs of parsley |
| 1/2 |
c |
Oil (or 1/3) |
| 1/4 |
c |
Vinegar or lemon juice |
INSTRUCTIONS
Clean the cabbage. Cut it in half. Shred. Place in a strainer and
wash under running water for several minutes; drain well. Wash and slice
half the tomatoes; cut the others into wedges. Mound the cabbage in the
center of a round platter; surround with tomato slices. Place an olive in
the center of the cabbage and circle it with tomato wedges. Place a sprig
of parsley in the olive and scatter other olives on the cabbage. Just
before serving, pour oil & vinegar dressing or oil & lemon dressing over
it. Salt lightly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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