Crisp and Cool Middle Eastern Salad

Course : Vegetables
Serves: 6
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1 medium green pepper -- chopped
2 medium tomatoes -- chopped
1 medium cucumber -- chopped and peeled
3 medium green onion tops -- chopped
1 cup plain 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 / Directions:

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.


Nutritional Information:

CHO: 7g; PRO: 3g; FAT: 1g; CAL: 44; Low-salt diets: Omit salt.

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