July 7, 2013 • Nancy Wolfson-Moche
A catered bagel-and-lox summer Sunday breakfast included a variety of vegetable salads. I opted for small portions of these three.
Persian cucumber spears
Israeli salad of cucumbers, tomatoes and red onion, lemon and olive oil
Mixed leafy green salad with grape tomatoes and mango slices, vinaigrette dressing
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