Recipe for Vegetable Salad


1/2 head lettuce
1/4 head cabbage
4 medium tomatoes
2 medium cucumbers
2 medium carrots
5 to 10 radishes
1 green onion
2 hard boiled eggs
2 tablespoon parsley
1 dressing
2 tablespoon to 3 tb lemon juice
2 tablespoon to 3 tb oil



The idea of salad for breakfast is probably a little strange to North Americans. But this trademark Mediterranean salad is enjoyed by Israelis three times a day--breakfast, lunch, and supper--regardless of whether they are from Russia, Morocco, Yemen, or the United States.

Cut vegetables (except carrots) into small cubes. Grate carrot and egg. Garnish with parsley. Combine lemon juice and oil, add to salad before serving and mix well.

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