Cucumber Salad



1 large red, yellow or orange bell pepper, cored and chopped
1 large cucumber, peeled and chopped
¼ cup red onion, chopped
½ teaspoon dried dill
2 tablespoons balsamic vinegar
¼ teaspoon salt
¼ teaspoon black pepper

Yield: 4 Servings; 1 Serving = 1 Cup


In a mixing bowl, combine all ingredients and toss. Refrigerate for at least two hours for best flavor. Store refrigerated in a sealed container. Will keep up to five days. Yield: 4 Servings