Cucumber and Onion Salad

2-1/2 cups thinly sliced unpeeled cucumbers
1/2 cup thinly sliced onion
1/3 cup Splenda Granular
1/3 cup white vinegar
1/3 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper

Layer cucumbers and onion in a non-metallic low-sided medium bowl. In a small bowl, combine Splenda Granular, vinegar, water, salt and black pepper. Pour mixture over vegetables. Cover and refrigerate for at least two hours, stirring occasionally. Gently stir again just before serving.

Recipe makes six, 3/4-cup servings.

Nutrition information per serving: Calories: 19
Total Fat: <1g
Saturated Fat: <1g
Cholesterol: 0mg
Sodium: 100mg
Carbohydrates: 5g
Fiber: <1g
Protein: <1g
Dietary Exchanges: 1 Free Food

Courtesy of BellyBytes.com
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