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    Onion, Tomato and Cucumber Salad

    Source of Recipe

    WW Boards

    Recipe Introduction

    4 Servings; 0 Points per serving

    List of Ingredients

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


    1. Place cut up vegetables into a glass bowl.
    2. Mix remaining ingredients and pour over vegetables.
    3. Refrigerate at least one hour (longer is better).
    4. Serve with a slotted spoon so that liquid remains in the bowl. Yields about 2/3 heaping cup per serving.




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