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