Mediterranean Salad with Creamy Dressing
Serve with grilled meat

• 3/4 cup peeled and diced (1/4 inch) cucumber
• 1 diced (1/4 inch) green bell pepper
• 2 large ripe tomatoes, diced (1/4 inch)
• 4 green onions, thinly sliced
• 1 tablspoon chopped fresh dill

For the dressing:
• 1/2 tablespoon plain nonfat yogurt
• Juice of 1/2 lemon
• 1 small clove of garlic, grated
• Salt and pepper, to taste

Combine all of the marinade ingredients in a bowl. Add the chops, coat well and refrigerate, covered, to marinate for 20 minutes. Meanwhile, combine all of the salad ingredients in a single large bowl.

Combine all of the dressing ingredients, then fold into the salad. Refrigerate the salad for up to 2 hours before serving, if necessary.

Per Serving (does not include any added sodium): 65 Calories; 1g Fat (7.3% calories from fat); trace Saturated Fat; 3g Protein; 15g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 21mg Sodium. Exchanges: 2 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat.

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