Pepper Salad

1/2 Head cabbage;

1 Carrot; chopped fine

1/4 c Green pepper; (red/yellow)

2 c Water;

1 tb Mayonnaise-type dressing;

Cut cabbage into small wedges. Place half in blender along with water, carrot, and peper. Blend quickly; turn off and drain at once, using liquid for blending with balance of cabbage, drain once more. Mix with mayonnaise dressing. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 26; Source: Recipes for Diabetics by Billie Little(version 1985) Brought to you and yours via Nancy O'Brion and her Meal-Master