Serves: 6
Total Calories: 103
1. In a large bowl, toss together the cucumbers, vinegar, Splenda and salt. Let stand at room temperature for an hour, stirring occasionally.
2. Add tomatoes, onion, and oil to cucumbers and toss to blend. Season to taste with salt and pepper.
This Tomato, Cucumber, & Red Onion Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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