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;
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