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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Sunday, May 27, 2012

Cucumber Salad

I was recently reminded of this recipe I originally handed out at a meeting. The copy of the email is dated July 3, 2009! I can't believe I've been sharing recipes for that long. Anyway, here it is! And just in time for your Memorial Day BBQ. The recipe is given as it was back in 2009, but in MY SPIN you can see that I (personally) only used 1 tsp salt. If you know me, you know I'm always 'preaching' to watch your sodium intake. I made this last night and when I took the plastic wrap off to capture the picture for eternity, my mouth started watering! I think yours will too.

CUCUMBER SALAD
Makes @12 Servings
1 Serving = FREE!!!!



3 large cucumbers, thinly sliced
1 large green or red bell pepper, thinly sliced
1 cup thinly sliced onion
1 TBSP celery seeds
1 TBSP salt
1/2 cup cider vinegar
3/4 cup Splenda granulated

Combine cucumbers, pepper, onion, celery seeds and salt in a large bowl. Cover with plastic wrap and let stand 1 hour at room temperature.

Drain cucumber mixture in a colander, shaking off the excess liquid. Return to bowl. Add vinegar and splenda; toss gently.

Cover with plastic wrap and refrigerate 6 hours to overnight.

This salad may be stored in the refrigerator up to 3 weeks.

MY SPIN: I only used 1 tsp salt.....a TBSP seemed like way too much (to me).

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan
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