Cucumber Tomato Salad
"Refreshing and delicious- and a 48% calorie reduction from the traditional recipe! Enjoy!"
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
6 3/4 cup servings
- Serves:
- 6
ingredients
- 1⁄2 cup rice vinegar (or distilled white vinegar)
- 2 tablespoons , splenda
- 3 cups unpeeled 1/4-inch thick sliced cucumbers, quartered (about 2 medium cucumbers)
- 2 cups chopped tomatoes (about 1 large)
- 1⁄2 cup chopped red onion (approximately half of 1 large)
- salt & pepper
directions
- In a medium serving bowl, combine the vinegar and Splenda.
- Add the cucumbers, tomato, and onion.
- Season to taste with salt and pepper and mix well.
- Cover and refrigerate at least 30 minutes before serving.
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Reviews
-
This is one of my favorite salads. I use Italian salad dressing instead of the vinegar, preferably one without msg (and never ever use Splenda), and throw in some crumbled Feta cheese. Delicious!
Tweaks
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This is one of my favorite salads. I use Italian salad dressing instead of the vinegar, preferably one without msg (and never ever use Splenda), and throw in some crumbled Feta cheese. Delicious!
RECIPE SUBMITTED BY
JustDrea81
Phoenix, Arizona
I'm a newish cook who started cooking after a Celiac diagnosis in 2009. I now cook with my medieval reenactment group whenever I can.
I love to try new recipes and play in the kitchen when I have time.
