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June 16, 2010 by  
Filed under Salads

from Kitchen Gardener, Aug/Sep 1999

  • 1 small green cabbage (can substitute lettuce), sliced into thin strips
  • 1 roasted sweet red pepper, sliced into thin strips\
  • 4 oz. feta cheese
  • 1/3 cup pitted kalamata olives
  • 4 small onions, sliced
  • 2 tbsp. fresh oregano, stripped off stem and crushed between fingers
  • 2 tbsp. fresh lemon juice
  • 4 tbsp. extra virgin olive oil
  • Salt & freshly ground pepper

Place the cabbage, sweet pepper, feta cheese, olives, and onions in a large bowl. Sprinkle with the fresh oregano. Mix the lemon juice and olive oil in a small bowl until thoroughly blended, then pour over the cabbage mixture and toss gently but thoroughly. Season to taste with salt and pepper. Serves 4 to 6.

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