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Salata Ma Jibna (Salad With Parmesan Cheese)
1 cup onions, cut in slivers or thin slices
1 cup cabbage, cut in slivers or thin slices
1/2 cup carrots, cut in very thin rounds (slices)
1 cup tomatoes, cut in 1/2-inch dice
1/4 cup olive oil
1/4 cup lemon juice
2 Tbs. vinegar (white)
1 tsp. salt
1/4 tsp. coarse black pepper
1 clove garlic (mashed)
1/4 cup grated cheese (Oriental or Parmesan)
In a 2-quart salad bowl: Combine 1 cup onions, cut in slivers or
thin slices, 1 cup cabbage, cut in slivers or thin slices, 1/2 cup
carrots, cut in very thin rounds (slices) and 1 cup tomatoes, cut
in 1/2-inch dice. Toss with 1/4 cup olive oil, 1/4 cup lemon juice,
2 Tbs. vinegar (white), 1 tsp. salt and 1/4 tsp. coarse black
pepper. Sprinkle 1 clove garlic (mashed) and 1/4 cup grated cheese
(Oriental or Parmesan) over salad. Serve in small individual salad
dishes.
Yield: 8 small salads.
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Parmesan Salad