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