Prep 10 mins
Cook 0 mins
This is a very fresh and crisp salad.
- 2 large tomatoes, diced
- 2 large cucumbers, diced
- 1 cup diced green pepper
- 1 cup chopped onion
- 1 (8 ounce) bottle fat-free Italian salad dressing
- sugar substitute, to equal 2 t sugar
- Mix all vegetables in bowl.
- Combine dressing and sugar substitute.
- Pour over vegetables.
I was a little wary about using the sugar substitute, but I had Splenda on hand from a contest and I had leftover Italian dressing; both that I just wanted to use up anyway, so I gave this recipe a try. We were pleasantly surprised at how easy and refreshing it was. I made a double batch for company, and everyone enjoyed it. I used uncut grape tomatoes, yellow pepper for color contrast and red onion, as I thought it would be a little more mellow than white or yellow. I'm pretty sure I could cut the dressing amount in half next time and it would still be plenty for this salad. I'll definitely make it again, since the leftovers were still good two days later. I pretty much lived on this salad for three days!
OhMyGoodness! Was skeptical about this recipe at first - worried about the sugar substitute - or actually just the added sweetness, in general! THIS RECIPE IS AMAZING! I served it on shredded lettuce, mostly as a garnish because of how colorful it is, with a fish entree and it was amazing! Forget it as a garnish! It's was a great side to the meal - was actually the star of our meal! Hubby told me to keep it - he ate two helpings! I would say definitely more of a summer recipe, but it is excellent! Thank you so much for sharing!