Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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: 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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