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1 md Tomato, chopped
1/2 md Cucumber, chopped
1/2 md Green Pepper, seeded and
-chopped 1 Celery Stalk, finely chopped
1/4 c Onion, chopped
1 tb Parsley, freshly chopped
HERB DRESSING: 3 tb Red Wine Vinegar
2 tb Lemon Juice, freshly
-squeezed 1 tb Olive Oil
1 ts Dijon-Style Mustard
1/2 ts Oregano
1/2 ts Garlic Powder
Instead of blending the vegetables to make the traditional soup, stop at the chopping phase and serve as a salad.
Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish.
Combine all ingredients for the Herb Dressing and mix or whisk until thoroughly blended.
Pour dressing over the vegetables; toss gently Chill at least 2 hours.
Arrange lettuce leaves on serving platter.
Spoon salad over leaves and serve.
Yield: 5 servings One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Fiber: 2.8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg Exchange: 1 Vegetable 1/2 Fat Source: “The U.C.S.D.
Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook,” by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R.
Brown
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