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Crisp + Cool Middle Eastern Salad

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Yield: 6 servings

1 Green pepper; chopped 1 tb Fresh dill;
2 Medium Tomatoes; chopped -or
1 Medium cucumber; chopped 1 1/2 ts Dried dill weed;
- and peeled 1/2 ts Salt
3 Green onion tops; chopped 1/2 ts Ground pepper
1 c Plain low-fat yogurt;

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 OBrion and her Meal Master

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Comments

Crisp + Cool Middle Eastern Salad<br /> Yield: 6 servings<br /> <br /> 1 Green pepper; chopped 1 tb Fresh dill;<br /> 2 Medium Tomatoes; chopped -or<br /> 1 Medium cucumber; chopped 1 1/2 ts Dried dill weed;<br /> - and peeled 1/2 ts Salt<br /> 3 Green onion tops; chopped 1/2 ts Ground pepper<br /> 1 c Plain low-fat yogurt; <br /> <br /> Toss green pepper, tomatoes, cucumber, and green onions in a<br /> medium-size bowl. In a small bowl combine yogurt, dill salt, and<br /> pepper. Spoon yogurt mixture over salad and toss.<br /> <br /> Food Exchange per serving: 1 VEGETABLE EXCHANGE<br /> <br /> CHO: 7g; PRO: 3g; FAT: 1g; CAL: 44; Low-salt diets: Omit salt.<br /> <br /> Source: The Art of Cooking for the Diabetic by Mary Abbort Hess,<br /> R.D.,M.S. and Katharine Middleton<br /> <br /> Brought to you and yours via Nancy OBrion and her Meal Master<br /> <br />
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