This diabetic Middle Eastern salad is simple but is a real crowd pleaser. The salad calls for tomatoes, cucumber, green onion, and green pepper. Very easy to make.
Yield: 6 servings
Measure Ingredient1 Green pepper; chopped
2 Medium Tomatoes; chopped
1 Medium cucumber; chopped and peeled
3 Green onion tops; chopped
1 cup Plain low-fat yogurt;
1 tablespoon Fresh dill; or1 1/2 teaspoon Dried dill weed;
1/2 teaspoon Salt
1/2 teaspoon Ground pepper
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. 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
Like this salad? Check out diabetic salad recipes page.