Israeli salad

Yield: 6 servings

Measure Ingredient
2 mediums Cucumbers
½ cup Green pepper; chopped
2 cups Shredded lettuce;
2 tablespoons Green onion; finely chopped
¾ cup Carrot; grated or shredded
2 tablespoons Fresh parsley; finely chopped
1 cup Tomato; fresh diced
¼ cup Radish;
1 tablespoon Vegetable oil;
3 tablespoons Lemon juice; fresh
1 teaspoon Salt;
¾ teaspoon Coarsely ground pepper;

Pare cucumber, halve lengthwise, and discard seeds and center pulp.

Dice cucumber flesh and measure 2 cups. Combine all ingredients in a large bowl; toss until well mixed. Serve immediatly. Food Exchange per serving: 1 VEGETABLE EXCHANGE + ½ FAT EXCHANGE CHO: 7g; PRO: 1g; FAT: 3g; CAL: 51 Low-sodium diets. Omit salt Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. And Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master

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