Cabbage and Watercress Salad/ Ensalada De Repollo Y Berras
"This recipe from the Canary islands is adapted from the book !Delicioso! by Penelope Casas. It's one of my faves."
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
-
SALAD
- 1⁄2 cup finely chopped watercress, stems trimmed.
- 1 small onion, slivered (Vidalia or Spanish onion preferred)
- 1 small carrot, grated.
- 2 cups finely shredded green cabbage
- 8 -12 cherry tomatoes
- 1 tablespoon chopped cilantro leaf
-
DRESSING
- 1 1⁄2 teaspoons lemon juice
- 3 tablespoons olive oil
- 1⁄2 teaspoon salt
directions
- Toss salad ingredients together in a large bowl.
- Whisk the dressing ingredients together in a small bowl.
- Fold the dressing into the salad ingredients.
- Chill before serving.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
