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.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,
R.D., M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal Master
