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Cucumber, Tomato, and Onion Salad


1 1/2 cup(s) cucumber(s), thinly sliced
1 1/2 cup(s) tomato(es), Roma or other fresh variety, sliced or cubed
1/2 cup(s) (chopped) onion(s), chopped
6 tsp SPLENDA® SPLENDA No Calorie Sweetener
1/2 cup(s) red wine vinegar
1/2 cup(s) water
1 tsp dried dill weed


  • Place cut up vegetables into a glass bowl.
  • Mix remaining ingredients together and pour over vegetables.
  • Refrigerate at least one hour (longer is better).
  • Serve with a slotted spoon so that liquid remains in the bowl. Yields about 2/3 heaping cup per serving.
  • Note: This recipe was selected by our staff from the Community Recipe Swap.