Cucumber-Radish Salad
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(makes 4 servings)
| 1/3 | of an English cucumber, 6 ounces (180 g), unpeeled, thinly sliced |
| 4 | radishes, trimmed and thinly sliced |
| 1 | scallion, white part and 1 inch (2.5 cm) green, thinly sliced |
| 1 | tablespoon (15 ml) canola oil |
| 2 | tablespoons (30 ml) white wine vinegar |
| freshly ground pepper |
| 1 | small carrot, 2 ounces (60 g), peeled and grated |
- In a small bowl, combine cucumber slices, radish slices, and scallion.
- Whisk together canola oil, white wine vinegar, and pepper. Pour over vegetables and toss to coat evenly.
- Arrange mixture in 4 small bowls. Top each with some of the grated carrot and serve.
| Per serving: | 46 calories (67% calories from fat), 1 g protein, 4 g total fat (0.3 g saturated fat), 3 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 7 mg sodium |
| Diabetic exchanges: | 1 fat |
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