Serves 4-6
This is a Greek salad taken from,"Recipes From The Root Cellar."

Juice of 1 lemon(3-4 T.)
3 T.Extra Virgin Olive Oil
1 small head green or savoy cabbage,thinly sliced or shredded(6-8 c.)
1/2 purple onion,thinly sliced
1/2 c.Kalamata olives
2-3 oz.feta cheese,crumbled
salt & freshly ground black pepper
1 tsp.dried dill weed

Whisk the lemon juice & oil in a large mixing bowl till blended.

Add the cabbage & onion,toss to coat.Add the olives & feta,toss gently.Let stand for 30 minutes.

Season w/salt & pepper.Serve garnished w/the dill.