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| INGREDIENTS |
| ½ cup |
rice light wine vinegar |
| 3 tbsp. |
Splenda® |
| 3 cups |
unpeeled ¼-inch thick cucumber slices, quartered (about 2 medium) |
| 2 cups |
chopped tomato |
| ½ cup |
chopped red onion |
| |
salt and pepper to taste (optional) |
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| RECIPE |
- In a medium bowl, whisk together vinegar and Splenda® until dissolved.
- Add cucumbers, tomato, and red onion.
- If desired, season to taste with salt and pepper. Toss.
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| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
39 |
|
| Total Fat |
0 g |
|
| Sodium |
19 mg |
|
| Total Carbohydrates |
9 g |
|
| Fiber |
1 g |
|
| Protein |
1 g |
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