Crisp & Cool Middle Eastern Salad

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

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