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Title: Crisp And Cool Middle Eastern Salad
Yield: 6 Servings

Ingredients

      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

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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