Ingredients
- 1 lb green cabbage
- finely shredded
- 16 hearts of palm
- cut in 1/4 inch slices
- 2 slices of sliced canned pineapple
- cut in small wedges
- of about 1/2 inch
- 8 slices tomatoes (thin slices)
- 8 thin green pepper rings
- 8 very thin onion rings
- 12 cup cooked corn
- 1 cup shredded carrot
- 6 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic clove
- mashed to a paste
- 14 teaspoon ground cumin
- 2 tablespoons minced parsley
- fresh ground pepper
- to taste
Instructions
- In a small bowl, whisk together the salad dressing ingredients.
- Arrange a bed of cabbage on a platter, and over it scatter the hearts of palm, pineapple wedges, tomato slices, green pepper rings and onion rings.
- Sprinkle on the corn and shredded carrot.
- Drizzle the dressing over the composed salad and finish with the freshly ground pepper.
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