Israeli Salad

Ingredients

2 cucumbers
1/2 c green pepper
2 c lettuce
2 tb green onion
3/4 c carrot
2 tb parsley
1 c tomato
1/4 c radish
1 tb vegetable oil
3 tb lemon juice
1 ts salt
3/4 ts coarsely pepper

Instructions

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