Difference between revisions of "Israeli salad"
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* 3/4 tsp coarsely ground [[pepper]] | * 3/4 tsp coarsely ground [[pepper]] | ||
| − | == | + | == Procedures == |
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 + ½ fat exchange cho: 7g; pro: 1g; fat: 3g; calories: 51 low-sodium diets. Omit [[salt]] | 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 + ½ fat exchange cho: 7g; pro: 1g; fat: 3g; calories: 51 low-sodium diets. Omit [[salt]] | ||
Latest revision as of 17:04, 16 July 2012
Description
Ingredients
- 2 med 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
Procedures
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 + ½ fat exchange cho: 7g; pro: 1g; fat: 3g; calories: 51 low-sodium diets. Omit salt
