Ingredients1 h 15 m servings 102 cals
- In a large bowl, toss together the cucumbers, vinegar, SPLENDA(R) Granulated Sweetener and salt. Let stand at room temperature for an hour, stirring occasionally.
- Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.
- This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
- Serving Size: 1 cup salad
Per Serving: 102 calories; 7.1 g fat; 9.8 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 395 mg sodium. Full nutrition
ReviewsRead all reviews 20
I would recommend making this the day before you eat it. I ate it right after and found the mint overpowering. When I had the leftovers the next day, the flavors had blended beautifully and it...
This salad was Really terrific!! I liked that it was mildly sweet. The vinegar was just a good balance. I did add some nice plump shrimp and mild peppers. Excellent summer fair! The other lunch ...
This was fabulous! I made it twice this week and am considering making it again for the weekend! Very refreshing. I used sugar instead of Splenda. The fresh mint really makes this salad excep...
Delish! I didn't have splenda or mint. Substituted 2 packets of Stevia and dill to taste. OMG!
So refreshing and a great way to use garden fresh mint and tomatoes. I used regular sugar.
Very refreshing and flexible. Used regular sugar instead of SPLENDA and it was great. I will be making this with fresh basil on Italian night, with oregano on Mediterranean night, and with dill ...