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  Recipe Home » Diabetic » Crisp & Cool Middle Eastern Salad
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  Crisp & Cool Middle Eastern Salad
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 230
Ingredients:
1 Green pepper, chopped
2 Medium Tomatoes, chopped
1 Medium cucumber, chopped and peeled
3 Green onion tops, chopped
1 cup Plain low-fat yogurt
1 tbsp Fresh dill, or
1 1/2 tsp Dried dill weed
1/2 tsp Salt
1/2 tsp Ground pepper
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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