| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Cucumbers, Diabetic, Healthwise, Not sent, Salads |
8 |
Servings |
INGREDIENTS
| 15 |
oz |
Garbanzo beans, rinsed/drained |
| 1 |
md |
Cucumber, sliced/quartered |
| 1/2 |
c |
Sliced ripe olives |
| 1/3 |
c |
Chopped red onion |
| 1/4 |
c |
Minced fresh parsley |
| 3 |
tb |
Vegetable oil |
| 3 |
tb |
Red wine vinegar |
| 1 |
tb |
Sugar |
| 1 |
tb |
Fresh lemon juice |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
ts |
Grated lemon peel |
| 1/4 |
ts |
Salt, optional |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a
jar with a tight-fitting lid, combine remaining ingredients; shake well.
Pour over vegetables and toss. Serve immediately or chill up to 24 hours.
Yield: 8 servings. Diabetic Exchange: One 1/2 cup serving, prepared without
salt : 1 1/2 fat, 1 starch 145 calories, 251 mg. sodium, 0 cholesterol, 18
gr. carbohydrate, 4 gr. protein, 8 gr. fat. Submitted by Sharon Semph,
Victorville, CA MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Aug/Sept. '96, p. 11 Posted to MC-Recipe
Digest V1 #510 by Roberta Banghart <bobbi744@sojourn.com> on Mar 11, 1997
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”