Cucumber Tomato Salad

Cuke Tomato Salad Picture

MAKES: Several servings
YIELD: About 2/3 cup for 0 points
CRISPY RATING: It's a bit sour, so I added more sweetener. It also got better as it sat.

  • 1 1/2 cup cucumbers, thinly sliced
  • 1 1/2 cup tomatoes, Roma or other fresh variety, sliced or cubed
  • 1/2 cup onions, chopped
  • 6 tsp SPLENDA (R) No Calorie Sweetener
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 1 tsp dried dill weed

1. Place cut up vegetables into a glass bowl.

2. Mix remaining ingredients together and pour over vegetables.

3. Refrigerate at least one hour or longer.

4. Serve with a slotted spoon so that liquid remains in the bowl.


As I said above, this got even better after it sat longer. Make sure to slice your cucumbers thinly and chop your tomatoes into small chunks.

Recipe from Weight Watchers web site, where it was a Golden Spoon Award Winner.

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