Lebanese Fattoush

I learned a higher way of eating when we lived across the street from someone from Lebanon. Her kitchen was always full of smells, and when she'd open up her pot, she'd show me something full of wonderful vegetables. She also served Tabouleh, a Lebanese salad, heavy on the parsley. Dod didn't make this particular dish; I adapted it from a recipe on allrecipes.com, but I was only attracted to it because of her. Incidentally, her kids were all HUGE vegetable eaters, as well.

• 6 lettuce leaves, chopped
• 3 cabbage leaves, chopped
• 4 small radishes, minced
• 1 medium cucumber, diced
• 1 red bell pepper, minced
• 1 carrot, shredded
• 1 small onion, sliced thin
• 2 large cloves garlic, crushed
• 12 sprigs parsley, minced
• 1/4 cup olive oil
• 1/4 cup pomegranate seeds (optional)
• 2 tablespoons fresh lemon juice

DIRECTIONS

Toss together the lettuce, cabbage, radish, celery, red bell pepper, carrot, onion, garlic, parsley, olive oil, pomegranate seeds, and lemon juice in a large bowl.