Recipe - Israeli Salad

2 md Cucumbers
One half cup Green pepper; chopped
2 cup Shredded lettuce;
2 tablespoon Green onion; finely chopped
Three fourths cup Carrot; grated or shredded
2 tablespoon Fresh parsley; finely
chopped
1 cup Tomato; fresh minced
One fourth cup Radish;
1 tablespoon Vegetable oil;
3 tablespoon Lemon juice; fresh
1 teaspoon Salt;
Three fourths teaspoon 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 + One half FAT EXCHANGE
CHO: 7g; PRO: 1g; FAT: 3g; CAL: 51 Lowsodium 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 MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip