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Crisp & cool middle eastern salad

Yield: 6 servings

Ingredients:

• 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;

Instructions:

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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