Recipe of Israeli Salad - Food Recipes

----- Recipe via Meal-Master (tm) v8.01 --

Title: Israeli Salad
Categories : Diabetic, Salads, Vegetables, Side dishes, Vegetarian
Serving size: 6 servings 2 md Cucumbers 1 c Tomato; fresh diced 1/2 c Green pepper; chopped 1/4 c Radish; 2 c Shredded lettuce; 1 tb Vegetable oil; 2 tb Green onion; finely chopped 3 tb Lemon juice; fresh 3/4 c Carrot; grated or shredded 1 ts Salt; 2 tb Fresh parsley; finely 3/4 ts Coarsely ground pepper; -chopped 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