Vegetable Salad

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 daybreakfast, lunch, and supperregardless of whether they are from Russia, Morocco, Yemen, or the United States.

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

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.