Crisp& cool middle eastern salad

 
                     CRISP & COOL MIDDLE EASTERN SALAD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Diabetic                         Salads
                 Vegetables                       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
                    - - - - - - - - - - - - - - - - - -