Crisp and cool middle eastern salad

6 Servings

Ingredients

Quantity Ingredient
1 Green pepper; chopped
2 Medium Tomatoes; chopped
1 Medium cucumber; chopped and peeled
3 Green onion tops; chopped
1 cup Plain low-fat yogurt;
1 tablespoon Fresh dill; or
1½ teaspoon Dried dill weed;
½ teaspoon Salt
½ teaspoon Ground pepper

Directions

Toss green pepper, tomatoes, cucumber, and green onions in a medium-size bowl. In a small bowl combine yogurt, dill salt, and pepper. Spoon yogurt mixture over salad and toss.

Food Exchange per serving: 1 VEGETABLE EXCHANGE CHO: 7g; PRO: 3g; FAT: 1g; CAL: 44; Low-salt diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbort Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master File

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