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Cucumber and Red Onion Salad

Source of Recipe

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Cucumber and Red Onion Salad

Healthy Cooking June/July 2012
3 reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep: 15 min. + chilling about 1 hour
Yield: 4 servings.

This is one of the first recipes I came up with myself. It's a great salad for picnics or potlucks. I never come home with an empty bowl! —Brynn Steckman, Westerville, Ohio

Ingredients
• 2 small English cucumbers, thinly sliced
• 1 cup thinly sliced red onion
• 2 tablespoons white wine vinegar or rice vinegar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon sesame oil

Directions:
1. Place all ingredients in a bowl; toss to combine. Refrigerate, covered, about 1 hour. Serve with a slotted spoon.

3/4 cup equals 31 calories, trace fat (trace saturated fat), 0 cholesterol, 151 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. ++++ Exchange: 1 vegetable.