Makes @12 Servings
1 Serving = FREE!!!!
3 large cucumbers, thinly sliced1 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. ***