| 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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Nutrition (calculated from recipe ingredients)
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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