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Cucumber Crunch Salad

No recipe image available.No oil is used in this cool and refreshing summer salad made with cucumbers, red onion, and rice wine vinegar.

Recipe Ingredients:

2 cucumbers, peeled and thinly sliced
1/2 red onion, thinly sliced
1 1/2 cups water
1/2 cup rice wine vinegar
1 teaspoon white sugar
1 teaspoon Splenda® Granulated No Calorie Sweetener
1/4 teaspoon seasoning salt

Cooking Directions:

  1. Combine cucumbers and red onion in a salad bowl.
  2. In a small bowl, stir together water, rice wine vinegar, Splenda® Granulated Sweetener, and seasoned salt. Pour over vegetables.
  3. Chill for 1 hour. Serve chilled or at room temperature.

Makes 4 servings.

Note: Submitted by a home cook, this recipe has not been tested by the Splenda® Test Kitchens.

Nutritional Information Per Serving (1/4 of recipe): Calories: 45; Calories from Fat: 0; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 690mg; Total Carbs: 11g; Dietary Fiber: 1g; Sugars: 8g; Protein: 1g.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.