Israeli Salad Recipe

Recipe Ingredients

2 medium cucumbers
1/2 cup green pepper, chopped
2 cup shredded lettuce
2 tbsp green onion, finely chopped
3/4 cup carrot, grated or shredded
2 tbsp fresh parsley, finely chopped
1 cup tomato, fresh diced
1/4 cup radish
1 tbsp vegetable oil
3 tbsp lemon juice, fresh
1 tsp salt
3/4 tsp 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

Servings: 6

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