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Cucumber and Onion Salad

Cucumber and Onion Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Splenda®.
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Summary

Cucumber Onion Salad is a refreshing variation from the classic tossed salad. Crisp fresh cucumbers are tossed with sweet onion and lightly coated with a delicious sweet-tart vinaigrette made with Splenda® Granulated Sweetener instead of sugar. Enjoy this low carbohydrate, low calorie dish with a main entree or as a healthy snack.

This recipe brought to you by Splenda, a proud supporter of the American Diabetes Association and Diabetes Food Hub.
  • Prep time
    2 hr
  • Servings
    6 Servings
  • Serving size
    3/4 cup
Budget Friendly Easy Pantry Recipes No Cook Quick & Easy Salads Sides Vegan Vegetarian Low Sodium Lower Carb Veggie Rich
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 15

  • Total Fat 0g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 100mg
  • Total Carbohydrate 3g
    • Dietary Fiber 0g
    • Total Sugars 1g
    • Added Sugars 0g
  • Protein 0g
  • Potassium 80mg
  • Phosphorus 15mg
Budget Friendly Easy Pantry Recipes No Cook Quick & Easy Salads Sides Vegan Vegetarian Low Sodium Lower Carb Veggie Rich
Ingredients

Ingredients

  • thinly sliced cucumbers
    2 1/2 cup
  • thinly sliced onions
    1/2 cup
  • white vinegar
    1/3 cup
  • Splenda® Granulated Sweetener
    1/3 cup
  • salt
    1/4 tsp
  • black pepper
    to taste

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Directions

Directions

  1. In a non-metallic bowl, combine cucumbers and onions.

  2. In a glass measuring cup, combine vinegar, Splenda, salt, and pepper; whisk to dissolve sweetener. Pour over cucumbers and onions.

  3. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

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