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This salad can be eaten for dinner, lunch or even breakfast!

Serves: 4

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Sephardic Parve Salad

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1/2 head lettuce
1/4 head cabbage
4 medium tomatoes
2 medium cucumbers
2 medium carrots
5-10 radishes
1 green onion
2 hard boiled eggs
2 tbs. parsley

For the Dressing:

2-3 tbs. lemon juice
2-3 tbs. oil
Salt and pepper to taste


  1. Cut vegetables (except carrots) into small cubes.
  2. Grate carrot and egg and mix with vegetables
  3. Garnish salad with parsley
  4. Combine lemon juice, oil, salt and pepper and add to salad before serving and mix well.

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