Side Items

Cucumber and Onion Salad with Vinegar and Dill - Low Carb is for Dinner.

Cucumber and Onion Salad with Vinegar and Dill - Low Carb takes 5 minutes to prepare.

Cucumber and Onion Salad with Vinegar and Dill - Low Carb takes several minutes to cook.

Cucumber and Onion Salad with Vinegar and Dill - Low Carb makes 8 servings.

The ingredients for Cucumber and Onion Salad with Vinegar and Dill - Low Carb are:

4 medium cucumbers - peeled and sliced super thin
1 medium white onion, sliced thinly into 1/4 round strips
1 cup white distilled vinegar
1/2 cup water
3/4 cup Splenda
Fresh Dill to taste - about 2 tablespoons, chopped
small pinch of salt if desired

Here is how you make Cucumber and Onion Salad with Vinegar and Dill - Low Carb:

Peel cucumbers and cut into very thin slices.Peel and cut onion in half, then cut each half again from cut end to root/stem. Cut very thin slices.In a measuring cup, mix vinegar, water and Splenda until Splenda is dissolved.Pour liquid mixture over cucumbers and onions, mix well. Add dill and salt to taste. A little salt goes a long way in this dish. You may not need any.Cover and chill for at least an hour before serving. Will last in the refrigerator for about a week.Serving Size:?Makes 8 servings

The nutritional information for Cucumber and Onion Salad with Vinegar and Dill - Low Carb is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 19.2

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 2.9 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 1.0 g
• Protein: 0.8 g

The dietary needs meet for Cucumber and Onion Salad with Vinegar and Dill - Low Carb is Low Carb