Israeli Salad Recipe
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Israeli Salad
2 medium 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
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
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. And Katharine Middleton Brought to you and yours via
Nancy O'Brion and her Meal-Master |
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Advice on losing weight
If you want to shed a few pounds and better your all round well-being, then, without doubt, you ought to start a specially prepared sensible diet. Theoretically, this need to take in 5 measures of fruit & vegetables daily and contain the optimum blend of carbohydrates, fat, and protein.
When starting a weight loss program, dieters ordinarily concentrate on chain store and big brand food products sold as 'low fat'. This is frequently foolish, insofar as an item may well be low in fats, but still high in calories.
When deciding on a nutrition system, you have to also try to lower your consumption of fat, salt and refined carbohydrates.
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