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Crisp & Cool Middle Eastern Salad

Yield: 6 Servings

Ingredients and directions for this recipe

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.

See also:
Previous recipe Crisis Casserole
Next recipe Crisp & Spicy Cheese Twists

Or try one of these recipes:
I-10 Diner Sonora Casserole
Special Spinach Salad