Israeli Salad

Recipe Ingredients

2		Cucumbers (medium)
1/2 cup	73g / 2.6oz	Green pepper - chopped
2 cups	474ml	Shredded lettuce
2 tablespoons	30ml	Green onion - finely chopped
3/4 cup	82g / 2.9oz	Carrot - grated or shredded
2 tablespoons	30ml	Fresh parsley - finely
1 cup	62g / 2.2oz	Tomato - fresh diced
1/4 cup	59ml	Radish
1 tablespoon	15ml	Vegetable oil
3 tablespoons	45ml	Lemon juice - fresh
1 teaspoon	5ml	Salt
3/4 teaspoon	3.8ml	Coarsely ground pepper

Recipe 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 immediately.

Source:
"The Art of Cooking for the Diabetic" by Mary Abbott Hess, R.D., M.S. And Katharine Middleton

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