MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Bean Sprouts & Cucumbers
Categories: Diabetic, Salads, Vegetables
     Yield: 2 servings

     2 c  Bean sprouts                        1 tb Low-sodium soy sauce
     1 c  Cucumber                            1 tb Water
     1 tb Apple cider vinegar                 1 tb Toasted sesame oil
     1 tb Sesame oil                          1 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, sesame oil, soy sauce and water.  Toss
 with sprouts.  Granish with sesame seeds and a dash of chili powder.

 Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
 CAL: 67; CHO: 0 mg; CARB: 5 g; PRO: 2 g; SOD: 155 mg; FAT: 5 g

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

MMMMM