Diabetic greek salad

Yield: 1 servings

Measure Ingredient
1 each Garlic clove
1 medium Head lettuce, shredded
3 mediums Tomatoes, cut in eighths
1 medium Cucumber, sliced
6 eaches Green onions, sliced
3 eaches Stalks celery, diced
1 medium Green pepper, diced
6 eaches Radishes, sliced
1 each Carrot, shredded
2 eaches Tb Chopped fresh parsley
1 teaspoon Salt
⅛ teaspoon Pepper
¼ cup Olive oil
1 each Tb Vinegar or lemon juice
1 each Beet canned or cooked sliced
4 ounces Feta cheese, crumbled
8 eaches Ripe olves
¼ cup Cooked chick peas

Rub large salad bowl with garlic. Combine next 11 ingredients. Toss lightly with olive oil. Sprinkle with vinegar, toss again. Garnish with border of sliced beet and feta cheese. Arrange olives in center and sprinkle chick peas over all. 1 cup serving 87 calories 2⅘ gm protein, 5.7 gm fat, 7.3 gm carbohydrate, 260.7 mg sodium, 285⅕ mg potassium, 2.3 gm fiber, 6 mg cholesterol. Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93

Submitted By SHARON STEVENS On 10-23-94

Similar recipes