Israeli Salad

Recipe Ingredients

2 tablespoons	30ml	Cucumbers (medium)
1/2 cup	73g / 2.6oz	Chopped green pepper
2 cups	474ml	Shredded lettuce
2 tablespoons	30ml	Finely-chopped green onion
3/4 cup	82g / 2.9oz	Grated or shredded carrot
2 tablespoons	30ml	Finely-chopped fresh parsley
1 cup	62g / 2.2oz	Diced fresh tomato
1/4 cup	59ml	Sliced radish
1 tablespoon	15ml	Vegetable oil
3 tablespoons	45ml	Fresh lemon juice
1 teaspoon	5ml	Vegetable oil
3 tablespoons	45ml	Fresh lemon juice
1 teaspoon	5ml	Salt
3/4 teaspoon	3.8ml	Coarsely-ground black pepper

Recipe Instructions

Pare cucumbers, 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 immediately.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 Vegetable, 1/2 Fat.

Nutrition Facts: Carbohydrates 7g; Protein 1g; Fat 9g; Calories 51; Fiber 2.3g; Sodium 340mg; Cholesterol 0mg.

Note: Low-sodium diets: Omit salt.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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