Low Carb Cucumber Tomato Parmesan Salad

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4.6 of 5 (5)

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

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.

Minutes to Prepare: 45

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

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.