1 c. soft bread crumbs
2 c. thinly sliced green peppers
3 c. shredded cabbage
2 c. sliced cucumbers, halved
4 c. coarsely chopped tomatoes
1 c. diced celery

ONION DRESSING:

1/2 c chopped onion
2 tsp. finely chopped garlic
2 tsp. Dijon mustard
1 tsp. grated lemon rind
1 tsp. salt
1/4 tsp. crushed oregano
1/4 tsp. pepper
1/4 c. lemon juice
3/4 c. vegetable oil

Spread half of bread crumbs in bottom of a large glass salad bowl. Cover with half of green peppers, cabbage, cucumbers, tomatoes and celery. Place onion, garlic, mustard, lemon rind, salt, oregano, pepper and lemon juice in blender. Process or blend for a few seconds. Add oil slowly in a thin stream as machine runs and process until dressing is creamy and all oil is incorporated. Pour half of dressing over layered vegetables. Repeat the layering as before. Pour the remaining dressing over the top. Cover and refrigerate for several hours or overnight. Serves 8. Preparation time 30 minutes.