MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Israeli Salad
  Categories: Diabetic, Salads, Vegetables, Side dishes, Vegetarian
       Yield: 6 servings
  
       2 md Cucumbers                           1 c  Tomato; fresh diced
     1/2 c  Green pepper; chopped             1/4 c  Radish;
       2 c  Shredded lettuce;                   1 tb Vegetable oil;
       2 tb Green onion; finely chopped         3 tb Lemon juice; fresh
     3/4 c  Carrot; grated or shredded          1 ts Salt;
       2 tb Fresh parsley; finely             3/4 ts Coarsely ground pepper;
            -chopped                       
  
   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
  
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