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