Ingredients
1 1/2 C cucumber(s), thinly sliced
1 1/2 C tomatoes sliced or cubed
1/2 C onions sliced or chopped
6 tsp splenda
1/2 C red wine vinegar
1/2 C water
1 tsp dried dill weed
Place cut up vegetables into glass bowl, Mix remaining ingredients and pour over vegetables.
Refrigerate at least one hour (longer is better).
