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Israeli Salad

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Recipe (click to expand)

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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