Cukes N' Carrots
- Ready In:
- 3hrs 15mins
- Ingredients:
- 7
- Yields:
-
12 1/2 cup servings
- Serves:
- 12
ingredients
- 5 medium cucumbers, thinly sliced
- 4 medium carrots, thinly sliced
- 1 medium onion, halved and thinly sliced
- 1 small green pepper, chopped
- 2 teaspoons canning salt
- 1 1⁄2 cups Splenda granular
- 1⁄2 cup white vinegar
directions
- In a large bowl toss vegetables together with the salt. Cover and refigerate for 2 hours. Combine Splenda and vinegar. Pour over vegetables, toss to coat. Cover and chill for at least 1 hour. Serve with a slotted spoon.
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Reviews
-
I made a portion of this recipe. I liked the salad, but would make changes if making again. I sliced the carrots paper thin on a mandoline, but they were still crunchy. Next time I would blanch them slightly. I greatly reduced the amount of splenda and found a few spoonfuls were more than enough for us. The salad did hold well so the leftovers wre enjoyed too. Made for Spring 2011 Pick A Chef. :-)
RECIPE SUBMITTED BY
Gee how to do this.. After almost 15 years working for a major telecommunications firm they have opted to close and I've moved on to support services for a member of the Million Dollar Round Table. I specialize in the Health and Employee Benefits division but I try to support all parts. For fun I spend time with my loving husband and miracle son. (Anyone who knows about PCOS can relate--I almost didn't get to have a child) Cooking, Reading, Cross Stitching, Quilting are among my favorite things to do. Dishes on the other hand are not (maybe next year i get the kitchen remodeled) . If I had a month off with no intrusions from the outside world i'd finish the quilt project and the cross stitch project from BC (before child).
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">