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Title: Israeli Salad
Categories: Diabetic Salad Vegetable Side Vegetarian
Yield: 6 Servings
| 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; |
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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