Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 200 grams | Red cabbage |
| 1 small | Red beet (100g.) |
| 2 \N | Carrots (150g.) |
| 1 tablespoon | Oil |
| 2 tablespoons | Lemon juice |
| 2 tablespoons | Cream |
| 3 tablespoons | Mustard |
| 1 \N | Onion, chopped finely |
| 1 small | Bunch of parsley (the kind with big broad leaves, if possible) |
| \N \N | Herb salt and pepper to taste |
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@...> Date: 19 Sep 96 18:05:58 EDT