If I have a nice tomato I like to add that, too.
2 1/2 cups thinly slice lengthwise, unpeeled cucumbers
1/2 cup thinly sliced red onion, separated into rings
1/3 cup Splenda granular
1/3 cup white vinegar
1/4 tsp salt
2 to 3 grinds of freshly ground black pepper
In a medium glass bowl, toss the cucumber slices and onion rings together (add tomato here, if using); set aside.
In a separate bowl, using a wire whisk, combine the Splenda, vinegar, salt and pepper. Pour mixture over the veggies.
Cover bowl and refrigerate for at least 2 hours; stir several times during chilling.
1/2 cup thinly sliced red onion, separated into rings
1/3 cup Splenda granular
1/3 cup white vinegar
1/4 tsp salt
2 to 3 grinds of freshly ground black pepper
In a medium glass bowl, toss the cucumber slices and onion rings together (add tomato here, if using); set aside.
In a separate bowl, using a wire whisk, combine the Splenda, vinegar, salt and pepper. Pour mixture over the veggies.
Cover bowl and refrigerate for at least 2 hours; stir several times during chilling.
oss before serving.
Note: If you do not have a mandoline to make thin lengthwise slices of cucumber, slice crosswise into thin discs.
Note: If you do not have a mandoline to make thin lengthwise slices of cucumber, slice crosswise into thin discs.
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