Title: Crisp & Cool Middle Eastern Salad
Categories: Salad
Yield: 6 Servings

1 Green pepper; chopped
2 md Tomatoes; chopped
1 md 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

Date: 27 Apr 96 22:21:47 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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: 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

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