Tangy Stuffed Pepper Salad

• 2 c. shredded cabbage
• 1 c. diced fully cooked ham or cooked beef
• 1/2 c. coarsely shredded carrot
• 1/4 c. sliced radish
• 1/4 c. chopped cucumber
• 1 (8 oz.) carton plain yogurt
• 2 tsp. sugar
• 1 tsp. lemon juice
• 1/2 tsp. celery seed
• 1/4 tsp. garlic salt
• 1/4 tsp. onion salt
• dash of pepper
• 2 large green peppers

1. In a bowl combine shredded cabbage, cooked meat, carrot, radish and cucumber.
2. Combine next 7 ingredients; mix well.
3. Pour over vegetable mixture, tossing to coat.
4. Cover and chill at least 1 hour.
5. Remove tops from green peppers.
6. Cut peppers in half lengthwise and remove seeds.
7. Spoon vegetable mixture into pepper cups.
8. Makes 4 servings.

cabbage, fully cooked ham, carrot, radish, cucumber, yogurt, sugar, lemon juice, celery, garlic salt, onion salt, pepper, green peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272091 (may not work)