Israeli Salad |
Course : Vegetables
Serves: 6 |
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Ingredients:
2 medium cucumbers |
1/2 cup green pepper -- chopped |
2 cups shredded lettuce |
2 tablespoons green onion -- finely chopped |
3/4 cup carrot -- grated or shredded |
2 tablespoons fresh parsley -- finely chopped |
1 cup tomato -- fresh diced |
1/4 cup radish |
1 tablespoon vegetable oil |
3 tablespoons lemon juice -- fresh |
1 teaspoon salt |
3/4 teaspoon coarsely ground pepper |
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Preparation / Directions:
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 immediately.
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Nutritional Information:
CHO: 7g; PRO: 1g; FAT: 3g; CAL: 51 Low-sodium diets. Omit salt |
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