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