Try this Crisp and Cool Middle Eastern Salad recipe, or contribute your own.
Suggest a better descriptionToss 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 OBrion and her Meal Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 29 | ||
Calories from Fat: 6 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.2mg | 1 % | |
Sodium 27mg | 1 % | |
Potassium 128.6mg | 3 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.4g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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