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