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Israeli salad

Yield: 6 Servings

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;

Instructions:

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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