Cabbage and Watercress Salad/ Ensalada De Repollo Y Berras
from:lynn

This recipe from the Canary islands is adapted from the book !Delicioso! by Penelope Casas. It's one of my faves.

SERVES 2

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

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.