3 medium-size zucchini, cut in half lengthwise and thin slice thin
2 medium-size yellow bell peppers, sliced thin
1/3 cup cider vinegar
3 tbsp olive oil
1 tbsp Splenda granulated
1 tsp salt
1 tbsp minced fresh basil
1 tbsp minced fresh parsley
1 tbsp minced fresh cilantro
Combine the tomatoes, zucchini, and bell peppers in a large bowl.
In a small bowl whisk the vinegar, oil, Splenda, and salt until blended. Stir the basil, parsley, and cilantro into the dressing. Drizzle over the salad and toss gently to coat.
Note: File Photo