Crisp & Cool Middle Eastern Salad Recipe

Yield: 6 servings

Ingredients:

  • 1 green pepper, chopped
  • 2 medium tomatoes, chopped
  • 1 medium cucumber, chopped and peeled
  • 3 green onion tops, chopped
  • 1 cup plain, sugar-free, low-fat yogurt
  • 1 Tablespoon fresh dill or 1 1/2 teaspoons dried dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper

Preparation:

  1. Toss green pepper, tomatoes, cucumber, and green onions in a medium-size bowl.
  2. In a small bowl combine yogurt, dill salt, and pepper.
  3. Spoon yogurt mixture over salad and toss.

Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD

Food Exchanges per serving: 1 Vegetable Exchange

Nutritional Information: (about 44 calories, 3 grams protein, 1 grams fat, 7 grams carbohydrate per serving)

Source: The Art of Cooking for the Diabetic by Mary Abbort Hess, R.D.,M.S. and Katharine Middleton

In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions.

Salad

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