| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Salads, Greek |
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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