2 medium Cucumbers
1/2 cup Green pepper, chopped
2 cup Shredded lettuce
2 tbsp Green onion, finely chopped
3/4 cup Carrot, grated or shredded
2 tbsp Fresh parsley, finely chopped
1 cup Tomato, fresh diced
1/4 cup Radish
1 tbsp Vegetable oil
3 tbsp Lemon juice, fresh
1 tsp Salt
3/4 tsp Coarsely ground pepper
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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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