Israeli Salad
Ingredients:
- 0.75 Teaspoon Coarsely Ground Pepper;
- 1.00 Teaspoon Salt;
- 2.00 Tablespoon Green Onion; Finely Chopped
- 1.00 Cup Tomato; Fresh Diced
- 2.00 Cup Shredded Lettuce;
- 3.00 Tablespoon Lemon Juice; Fresh
- 0.75 Cup Carrot; Grated Or Shredded
- 0.50 Cup Green Pepper; Chopped
- 0.25 Cup Radish;
- 2.00 Medium Cucumbers
- 2.00 Tablespoon Fresh Parsley; Finely
- 1.00 Tablespoon Vegetable Oil;
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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
