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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 116.4
  • Total Fat: 10.4 g
  • Cholesterol: 1.2 mg
  • Sodium: 406.0 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.2 g

View full nutritional breakdown of Low Carb Cucumber Tomato Parmesan Salad calories by ingredient
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Low Carb Cucumber Tomato Parmesan Salad

Submitted by: ANEWAY

Introduction

This tangy, fresh vegetable salad hits the spot alone or with fish, or as a garden salad topping. I found that Newman's Own Family Recipe Italian Dressing was similar to mine, lots faster to make, and very low carb. It has Parmesan cheese in it which add a nice flavor. This tangy, fresh vegetable salad hits the spot alone or with fish, or as a garden salad topping. I found that Newman's Own Family Recipe Italian Dressing was similar to mine, lots faster to make, and very low carb. It has Parmesan cheese in it which add a nice flavor.
Number of Servings: 16

Ingredients

    6 Red Ripe Tomatoes
    2 Large Cucumbers striped
    2 sweet yellow onions
    1.5 cup of Newman's Own Family Recipe Italian Dressing
    2 packets of Splenda (or to taste)
    Fresh Oregano, Basil, Rosemary and Garlic to taste (optional)
    1/2 tsp Salt (used in calculation)
    1/4 tsp Freshly Ground Black Pepper (used in calculation)
    2 Tbs. freshly grated Parmesan cheese

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Directions

Use large mixing bowl to add ingredients in the following order:

Stripe or Peel Cucumbers. I like a bite of the peeling. Cut Cucumbers length-wise, and then slice.

Cut onions in quarters and thinly slice, add to bowl

Add Salt, pepper and fresh or dried seasonings (if desired), and Parmesan cheese, Stir gently, and allow cucumbers and onions to begin to leach.

Peel and Dice Tomatoes in fairly large chunks, add to bowl,

Add Dressing and Sweetner (to taste)

Stir gently to evenly mix vegetables and coat

Cover, Refrigerate for at least 30 minutes.

This just gets better as the days go by if it lasts that long.

This make a large bowl! You may want to half for a small family.

Makes aprox. 16 - 1/2 cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user ANEWAY.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Declicious!!! I will make it weekly I love it so much. Very filling as well. Tastes EVEN better the day after. It didn't last after the 2nd day, I ate it all! :-) Oh and I used 2 servings as 1 was just not enough. - 3/20/09

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  • I use EVOO and a quailty vinegar instead of a commercial dressing....but great flavor and fabulous combinations! - 10/22/12

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  • loved this recipe! I cut the cucumbers and tomatoes into thick slices and the onions into very thin slices. Instead of italian dressing I used 3 tbs olive oil and 3 tbs red wine vinegar. This is my husband's and my new favorite recipe for cucumber salad, hands down!!! THANKS! - 7/2/11

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  • I don't know why Parmesan is in name. It's not in the recipe. I will make it again - 2/13/09

    Reply from ANEWAY (3/15/09)
    Sorry, I usually add 2 Tbs of fresh Parmesan cheese if I have it on hand. I must not of had it on hand the night I moved this recipe from a note card to SparkPeople. I've eaten with and without it. It's a nice addition, and now figured into the food counts. Thanks for pointing this out. Enjoy!


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