MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Bean Sprouts & Cucumbers
  Categories: Diabetic, Salads, Vegetables
       Yield: 2 servings
       2 c  Bean sprouts;                       1 tb Low-sodium soy sauce;
       1 c  Cucumber;                           1 tb Water;
       1 tb Apple cider vinegar;                1 tb Toasted sesame oil;
       1 tb Sesame oil;                           ds Chili powder;
   Blanch bean sprouts in boiling water 1 minute, drain and let cool.
   Peel cucumber, cut in half, seed and slice thinly.  Mix with sprouts.
   In a small bowl, mix vinegar, seasame oil, soy sauce and water.  Toss
   with sprouts.  Granish with seasame seeds and a dash of chili powder.
   Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
   CAL: 67; CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 155mg; FAT: 5g;
   Source: Light & Easy Diabetes Cuisine by Betty Marks
   Brought to you and yours via Nancy O'Brion and her Meal-Master