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    Mediterranean Vegetable Salad


    Source of Recipe


    JoAnna M. Lund


    Recipe Introduction


    This quick salad takes advantage of the bounty of the season.
    Serves 4


    List of Ingredients


    • 3 cups chopped fresh tomatoes
    • 2 cups chopped cucumbers
    • 1 1/2 oz shredded reduced-fat Mozzarella cheese (1/3 cup)
    • 1 Tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
    • 1/3 cup fat-free Italian dressing (40 calories per a tablespoon)


    Instructions


    1. In a large bowl combine tomatoes, cucumbers, Mozzarella cheese and parsley. Add Italian dressing. Mix gently to combine. Cover and refrigerate until ready to serve.


    Final Comments


    Each serving equals:
    HE: 1 2/3 Vegetable, 1/3 Protein, 5 Optional Calories
    **********************************************************
    47 Calories, 1gm Fat, 3gm Protein,
    6gm Carbohydrate, 206mg Sodium
    **********************************************************
    DIABETIC: 1 Vegetable

    "Healthy Exchanges Food Newsletter, September 1994, pg. 6."

 

 

 


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