Yield: 5 servings
Measure | Ingredient |
---|---|
1 medium | Tomato, chopped |
½ medium | Cucumber, chopped |
½ medium | Green Pepper, seeded and chopped |
1 \N | Celery Stalk, finely chopped |
¼ cup | Onion, chopped |
1 tablespoon | Parsley, freshly chopped |
\N \N | HERB DRESSING: |
3 tablespoons | Red Wine Vinegar |
2 tablespoons | Lemon Juice, freshly squeezed |
1 tablespoon | Olive Oil |
1 teaspoon | Dijon-Style Mustard |
½ teaspoon | Oregano |
½ teaspoon | Garlic Powder |
Instead of blending the vegetables to make the traditional soup, stop at the chopping phase and serve as a salad.
Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish.
Combine all ingredients for the Herb Dressing and mix or whisk until thoroughly blended.
Pour dressing over the vegetables; toss gently Chill at least 2 hours.
Arrange lettuce leaves on serving platter. Spoon salad over leaves and serve.
Yield: 5 servings
One Serving = ½ cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Fiber: 2⅘ g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg
Exchange: 1 Vegetable ½ Fat
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown