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