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10 minutes
Prep: 10 minutes
Cook: 0 minutes
45 calories per serving view nutrition facts
6 servings
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| 1 | each | green bell pepper | chopped |
| 2 | each | tomatoes | chopped |
| 1 | each | cucumber | chopped |
| 3 | each | scallions, spring or green onions | tops, chopped |
| 1 | cup | yogurt, low-fat | plain |
| 1 | tablespoon | dill weed | fresh |
| 1 1/2 | teaspoons | dill weed | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | black pepper | ground |
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.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 231mg | 10% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 1.0g | 6% |
| Sugars 5.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 12% | Vitamin C | 41% | |
| Calcium | 11% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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