Israeli Salad

Serves:

Ingredients:

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

Method:

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