MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Crisp & Cool Middle Eastern Salad
  Categories: Diabetic, Salads, Vegetables, Vegetarian
       Yield: 6 servings
  
       1    Green pepper; chopped               1 tb Fresh dill;
       2    Medium Tomatoes; chopped                 -or
       1    Medium cucumber; chopped        1 1/2 ts Dried dill weed;
            - and peeled                      1/2 ts Salt
       3    Green onion tops; chopped         1/2 ts Ground pepper
       1 c  Plain low-fat yogurt;          
  
   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
  
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