Title: Israeli salad
 Categories: Diabetic, Salads, Vegetables, Side dishes, Vegetarian
      Yield: 6 Servings
 
      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