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Title: Crisp & Cool Middle Eastern Salad
Categories: Diabetic Salad Vegetable Vegetarian
Yield: 6 Servings
| 1 | Green pepper; chopped | |
| 2 | Medium Tomatoes; chopped | |
| 1 | Medium cucumber; chopped and peeled | |
| 3 | Green onion tops; chopped | |
| 1 | c | Plain low-fat yogurt; |
| 1 | tb | Fresh dill; or |
| 1 1/2 | ts | Dried dill weed; |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground pepper |
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
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