Cucumber and Tomato Salad

    Yields: 2/3 heaping cup per serving, 0 Units

    Source: Golden Spoon Award


    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).