Title: Bean Sprouts and Cucumbers
Categories: Diabetic, Salads, Vegetables
Yield: 2 Servings

2 c Bean sprouts;
1 c Cucumber;
1 tb Apple cider vinegar;
1 tb Sesame oil;
1 tb Low-sodium soy sauce;
1 tb Water;
1 tb Toasted sesame oil;
ds Chili powder;

Blanch bean sprouts in boiling water 1 minute, drain and let cool.
Peel cucumber, cut in half, seed and slice thinly. Mix with sprouts.
In a small bowl, mix vinegar, seasame oil, soy sauce and water. Toss
with sprouts. Granish with seasame seeds and a dash of chili powder.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 67; CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 155mg; FAT: 5g;

Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip