Salata Lahano-Domates (Cabbage-Tomato Salad)
Yield
6 servingsPrep
20 minCook
?Ready
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each | cabbage |
|
| 3 | each | tomatoes |
|
| 1 | x | black olives |
*
|
| 1 | x | parsley sprigs |
*
|
| ⅓ | cup | vegetable oil |
|
| ¼ | cup |
vinegar
or lemon juice |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Directions
Clean the cabbage.
Cut it in half. Shred.
Place in a strainer and wash under running water for several minutes; drain well.
Wash and slice half the tomatoes; cut the others into wedges.
Mound the cabbage in the center of a round platter; surround with tomato slices.
Place an olive in the center of the cabbage and circle it with tomato wedges.
Place a sprig of parsley in the olive and scatter other olives on the cabbage.
Just before serving, pour oil and vinegar dressing or oil and lemon dressing over it.
Salt lightly.
Comments
