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Israeli Salad

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Yield: 6 servings

2 md Cucumbers 1 c Tomato; fresh diced
1/2 c Green pepper; chopped 1/4 c Radish;
2 c Shredded lettuce; 1 tb Vegetable oil;
2 tb Green onion; finely chopped 3 tb Lemon juice; fresh
3/4 c Carrot; grated or shredded 1 ts Salt;
2 tb Fresh parsley; finely 3/4 ts Coarsely ground pepper;
-chopped

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 + 1/2 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 OBrion and her Meal-Master

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Comments

Israeli Salad<br /> Yield: 6 servings<br /> <br /> 2 md Cucumbers 1 c Tomato; fresh diced<br /> 1/2 c Green pepper; chopped 1/4 c Radish;<br /> 2 c Shredded lettuce; 1 tb Vegetable oil;<br /> 2 tb Green onion; finely chopped 3 tb Lemon juice; fresh<br /> 3/4 c Carrot; grated or shredded 1 ts Salt;<br /> 2 tb Fresh parsley; finely 3/4 ts Coarsely ground pepper;<br /> -chopped <br /> <br /> Pare cucumber, halve lengthwise, and discard seeds and center pulp.<br /> Dice cucumber flesh and measure 2 cups. Combine all ingredients in a<br /> large bowl; toss until well mixed. Serve immediatly.<br /> Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE<br /> CHO: 7g; PRO: 1g; FAT: 3g; CAL: 51 Low-sodium diets. Omit salt<br /> <br /> Source: The Art of Cooking for the Diabetic by Mary Abbott<br /> Hess,R.D.,M.S. And Katharine Middleton<br /> Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />
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