Cucumber and Tomato Salad/Snack
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1/4 cup rice wine vinegar (unseasoned)3 Tbsp Splenda 3 cups cucumber (unpeeled, thick sliced, then quartered)2 cups chopped tomatoes ( I use romas as they don't get soft as quick)1/2 cup red onion (chopped)
Yields 6 servings
Add all ingredients into a non-reactive mixing/serving bowl.
Stir well, and allow to "rest" in the fridge for 30 minutes prior to serving.
Number of Servings: 6
Recipe submitted by SparkPeople user GAMECOX.
Add all ingredients into a non-reactive mixing/serving bowl.
Stir well, and allow to "rest" in the fridge for 30 minutes prior to serving.
Number of Servings: 6
Recipe submitted by SparkPeople user GAMECOX.
Nutritional Info Amount Per Serving
- Calories: 54.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 326.3 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.2 g
- Protein: 1.0 g
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