Crisp & Cool Middle Eastern Saladdiabetic, salads, vegetables, vegetarian 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 tablespoon fresh dill; or 1 1/2 teaspoon dried dill weed 1/2 teaspoon salt 1/2 teaspoon 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 |
