Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories