Serves 4-6 Cook Time 15 Minutes

Ingredients:
4 cucumbers, peeled, seeded, halved and sliced very thin
⅓ Cup white wine vinegar
1 Tbsp lemon juice
2 tsp extra virgin olive oil
1 ½ tsp Splenda or other sugar substitute
1 tsp salt
⅛ tsp pepper
1 shallot, chopped
½ Cup fresh parsley, chopped
1 tsp fresh oregano, minced

Directions:

1. Evenly spread the cucumber slices on a paper towel-lined baking sheets. Refrigerate while preparing the dressing.
2. Bring the vinegar to a simmer in saucepan over medium-high heat; cook until reduced to about 2 Tablespoons, 4-6 minutes. Transfer the vinegar to a bowl and set aside to cool to room temperature, about 10 minutes. Whisk in lemon juice, oil, sugar substitute, salt, and pepper.
3. When you are ready to serve, add the cucumbers, olives, shallot, parsley, and oregano to the dressing and toss to combine.
4. Let this stand for 5 minutes, retoss, sprinkle with almonds, and serve.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center 
Metabolic Recipes