Cucumber Tomato Salad
- 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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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.