Crisp & Cool Middle Eastern Salad
Yield
6 servingsPrep
10 minCook
0 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
green bell peppers
chopped |
|
| 2 | each |
tomatoes
chopped |
|
| 1 | each |
cucumbers
chopped |
|
| 3 | each |
scallions, spring or green onions
tops, chopped |
|
| 1 | cup |
yogurt, low-fat
plain |
|
| 1 | tablespoon |
dill weed
fresh |
|
| 1 ½ | teaspoons |
dill weed
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
green bell peppers
chopped |
|
| 2 | each |
tomatoes
chopped |
|
| 1 | each |
cucumbers
chopped |
|
| 3 | each |
scallions, spring or green onions
tops, chopped |
|
| 237 | ml |
yogurt, low-fat
plain |
|
| 15 | ml |
dill weed
fresh |
|
| 7.5 | ml |
dill weed
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
ground |
|
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.
