Middle East Vegetable Salad
|Garlic||1 Clove (5 gm)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Thinly sliced radishes||1⁄2 Cup (8 tbs)|
|Chopped mint||1⁄3 Tablespoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Sprinkle wooden salad bowl with salt.
Peel clove of garlic and cut in half.
Rub bowl all over with cut sides.
Combine all vegetables and mint in bowl, tossing lightly to blend.
Combine oil, lemon juice, salt and pepper by shaking them together in a small jar with a tight lid and pour over vegetables.
Toss to coat vegetables well with oil mixture.