Categories: Salads, Diabetic, Vegetarian, Mexican 
      Yield: 5 servings 
  
      1 md Tomato, chopped                     3 tb Red Wine Vinegar 
    1/2 md Cucumber, chopped                   2 tb Lemon Juice, freshly 
    1/2 md Green Pepper, seeded and                 -squeezed 
           -chopped                            1 tb Olive Oil 
      1    Celery Stalk, finely chopped        1 ts Dijon-Style Mustard 
    1/4 c  Onion, chopped                    1/2 ts Oregano 
      1 tb Parsley, freshly chopped          1/2 ts Garlic Powder 
           HERB DRESSING:                  
  
  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