Cucumber and Onion Salad with Vinegar and Dill - Low Carb
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 19.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 2.9 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.0 g
- Protein: 0.8 g
View full nutritional breakdown of Cucumber and Onion Salad with Vinegar and Dill - Low Carb calories by ingredient
Introduction
Vinegary and slightly sweet, super refreshing cold salad with cucumbers, onion and fresh dill Vinegary and slightly sweet, super refreshing cold salad with cucumbers, onion and fresh dillNumber of Servings: 8
Ingredients
-
4 medium cucumbers - peeled and sliced super thin
1 medium white onion, sliced thinly into 1/4 round strips
1 cup white distilled vinegar
1/2 cup water
3/4 cup Splenda
Fresh Dill to taste - about 2 tablespoons, chopped
small pinch of salt if desired
Directions
Peel cucumbers and cut into very thin slices.
Peel and cut onion in half, then cut each half again from cut end to root/stem. Cut very thin slices.
In a measuring cup, mix vinegar, water and Splenda until Splenda is dissolved.
Pour liquid mixture over cucumbers and onions, mix well. Add dill and salt to taste. A little salt goes a long way in this dish. You may not need any.
Cover and chill for at least an hour before serving. Will last in the refrigerator for about a week.
Serving Size: Makes 8 servings
Peel and cut onion in half, then cut each half again from cut end to root/stem. Cut very thin slices.
In a measuring cup, mix vinegar, water and Splenda until Splenda is dissolved.
Pour liquid mixture over cucumbers and onions, mix well. Add dill and salt to taste. A little salt goes a long way in this dish. You may not need any.
Cover and chill for at least an hour before serving. Will last in the refrigerator for about a week.
Serving Size: Makes 8 servings
