Recipe - Red Winter Salad

200 g Red cabbage
1 small Red beet (100g.)
2 Carrots (150g.)
1 tablespoon Oil
2 tablespoon Lemon juice
2 tablespoon Cream
3 tablespoon Mustard
1 Onion, chopped finely
1 small Bunch of parsley (the kind
with big broad leaves, if
possible)
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 JEWISHFOOD digest V97 #030

From: Karen Snyder 100130.1562@CompuServe.COM

Date: 19 Sep 96 18:05:58 EDT