Israeli Saladdiabetic, salads, side dishes, vegetables, vegetarian 2 medium cucumbers 1/2 cup green pepper; chopped 2 cup shredded lettuce 2 tablespoon green onion; finely chopped 3/4 cup carrot; grated or shredded 2 tablespoon fresh parsley; finely chopped 1 cup tomato; fresh diced 1/4 cup radish 1 tablespoon vegetable oil 3 tablespoon lemon juice; fresh 1 teaspoon salt 3/4 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 + 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 O'Brion and her Meal-Master |
