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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The idea of salad for breakfast is probably a little strange to North Americans. But this trademark Mediterranean salad is enjoyed by Israelis three times a day -- breakfast, lunch, and dinner -- regardless of whether they are from Russia, Morocco, Yemen, or the United States.
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.
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