Valeria Francois-Bellas’ Salad

from Trinidad

Served at the LATTICE “Up North “International Weekend
at Walloon Lake, Michigan 1998

Ingredients

Ginger
Garlic
Onions
Olive Oil 1 1/2 TBS
Carrots, slivered
Cabbage, slivered
Broccoli
Cauliflower
Spinach

Directions

Stir constantly on high heat the ginger, chopped garlic and onions in the oil.

Add carrots and cabbage.

Then add broccoli and cauliflower which has been under hot water.

Add spinach.

NEVER COVER

Cook for three minutes.