Israeli Salad

Ingredients: Teaspoon Coarsely Ground Pepper; Teaspoon Salt; Tablespoon Green Onion; Finely Chopped Cup Tomato; Fresh Diced Cup Shredded Lettuce; Tablespoon Lemon Juice; Fresh Cup Carrot; Grated Or Shredded Cup Green Pepper; Chopped Cup Radish; Medium Cucumbers Tablespoon Fresh Parsley; Finely Tablespoon Vegetable Oil; Makes:

Directions:

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

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