Israeli salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Cucumbers |
| ½ | cup | Green pepper; chopped |
| 2 | cups | Shredded lettuce; |
| 2 | tablespoons | Green onion; finely chopped |
| ¾ | cup | Carrot; grated or shredded |
| 2 | tablespoons | Fresh parsley; finely chopped |
| 1 | cup | Tomato; fresh diced |
| ¼ | cup | Radish; |
| 1 | tablespoon | Vegetable oil; |
| 3 | tablespoons | Lemon juice; fresh |
| 1 | teaspoon | Salt; |
| ¾ | teaspoon | Coarsely ground pepper; |
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 + ½ 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