CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Vegetarian |
Diabetic, Salads, Vegetables, Side dishes, Vegetarian |
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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