Vegetable Salad | IFCJ
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Vegetable Salad


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.


  • 1/2 head lettuce
  • 1/4 head cabbage
  • 4 medium tomatoes
  • 2 medium cucumbers
  • 2 medium carrots
  • 5-10 radishes
  • green onion
  • 2 hard boiled eggs
  • 2 tbs. parsley
  • Dressing
  • 2-3 tbs. lemon juice
  • 2-3 tbs. oil

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