Easy Cucumber, Tomato and Onion Salad

Hugce's Note:

Great zero point Weight watcher side dish or light lunch.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 ½ cups cucumbers , thinly sliced
• 1 ½ cups tomatoes, cubed or 1 ½ cups cherry tomatoes , halved
• ½ cup onion , chopped
• 6 teaspoons Splenda granular
• ½ cup red wine or ½ cup balsamic vinegar
• ½ cup water
• 1 teaspoon dried dill weed

Directions:

1. Place cut up veggies in glass bowl.
2. Mix remaining ingredients together and pour over veggies.
3. Refrigerate at least one hour (longer is better).
4. Serve with slotted spoon so that liquid remains in bowl.

Reviews

[Colorado Lauralee]

This is a good easy, low cal recipe for those of us who need it!!! It is not quite like the one I remember my grandmother fixing when my sister and I stayed with my grandparents during part of WWII, but very close. Thanks Hugce

[Merlot]

A wonderful salad! I followed your directions exactly using Grape Tomatoes. I let it marinate about 4 hours and it was so tasty. I love dishes you can make ahead of time and then just pop on the table. Thanks so much for sharing this, Hugce.

[KMOM14]

I really liked the addition of Dill to the receipe also. As fresh tomatoes are out of season where I live I used 1 can (drained of liquid) of diced tomatoes with jalepinos. Overall the flavor was great but it was pretty watery - maybe because I used canned tomatoes. When I make this again I will either reduce or eliminate the amount of water.