
Salata Ma Jibna (Salad with Parmesan Cheese)
Onions, carrots, and cabbage give this dish a crunchy and crisp texture. Lemon juice and vinegar give the veggies a tangy flavor. Enjoy along side of your favorite entrée.
- 8 Servings
- $3.00 - $5.99
Salata Ma Jibna (Salad with Parmesan Cheese)
Onions, carrots, and cabbage give this dish a crunchy and crisp texture. Lemon juice and vinegar give the veggies a tangy flavor. Enjoy along side of your favorite entrée.
- 8 Servings
- $3.00 - $5.99
Ingredients
- 1 cup onions, cut into slivers or thin slices
- 1 cup cabbage, cut into slivers or thin slices
- 1/2 cup carrots, cut into very thin slices
- 1 cup tomatoes, diced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons white vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- 1/4 cup parmesan cheese, grated
Steps
1
Wash hands with soap and water.
2
In a salad bowl, combine onions, cabbage, carrots, and tomatoes.
3
Toss with olive oil, lemon juice, vinegar, salt, and pepper.
4
Sprinkle garlic and Parmesan over salad.
Ingredients
Serving Size: 1/8 of recipe (83g)
Nutrients | Amount |
---|---|
Total Calories | 90 |
Total Fat | 8 g |
Saturated Fat | 1 g |
Monounsaturated Fat | 5 g |
Polyunsaturated Fat | 1 g |
Linoleic Acid | 1 g |
α-Linolenic Acid | 0.1 g |
Omega 3 - EPA | 0 mg |
Omega 3 - DHA | 0 mg |
Cholesterol | 2 mg |
Carbohydrates | 5 g |
Dietary Fiber | 1 g |
Total Sugars | 2 g |
Added Sugars included | 0 g |
Protein | 2 g |
Minerals | |
Calcium | 45 mg |
Potassium | 137 mg |
Sodium | 336 mg |
Copper | 32 mcg |
Iron | 0 mg |
Magnesium | 9 mg |
Phosphorus | 35 mg |
Selenium | 1 mcg |
Zinc | 0 mg |
Vitamins | |
Vitamin A | 79 mcg RAE |
Vitamin B6 | 0.1 mg |
Vitamin B12 | 0 mg |
Vitamin C | 10 mg |
Vitamin D | 0 mcg |
Vitamin E | 1 mg |
Vitamin K | 14 mcg |
Folate | 13 mcg DFE |
Thiamin | 0 mg |
Riboflavin | 0 mg |
Niacin | 0 mg |
Choline | 5 mg |
Source:
- North Dakota Food and Culture: A Taste of World Cuisine
- North Dakota State University Extension Service