|1/2||md||Green Pepper, seeded and chopped|
|1||Celery Stalk, finely chopped|
|1||tb||Parsley, freshly chopped|
|3||tb||Red Wine Vinegar|
|2||tb||Lemon Juice, freshly squeezed|
Instead of blending the vegetables to make the traditional soup, stop at the chopping phase and serve as a salad.
Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish.
Combine all ingredients for the Herb Dressing and mix or whisk until thoroughly blended.
Pour dressing over the vegetables; toss gently
Chill at least 2 hours.
Arrange lettuce leaves on serving platter. Spoon salad over leaves and serve.
Yield: 5 servings
One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Fiber: 2.8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg
Exchange: 1 Vegetable 1/2 Fat
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown