Salad
Excellent served with grilled meat or poultry .

Servings: 8

2 medium cucumbers (peeled, sliced 1/2 in thick & halved)
1 medium red onion, chopped
2 large tomatoes, seeds removed, diced
1/2 green pepper, thinly sliced in strips
1/2 cup low fat mayonnaise (we used Hellmann's®)
2 tablespoons white wine vinegar
2 tablespoons granulated sugar *
1 tablespoon dried parsley flakes
1/2 teaspoon dried dill (optional)
1/2 teaspoon kosher salt

Peel & slice cucumbers in 1/2 in thick slices. Then half each slice & transfer all slices to a lrg mixing bowl (See note).

Roughly dice red onion & add to the bowl.

Quarter tomatoes, remove seeds, rough dice the tomato “meat” & add to the bowl.

Thinly slice 1/2 green pepper, cut slices in 1 in strips & add to the bowl.

Toss together vegetables to mix. Add last 6 ingredients to bowl, mix well & refrigerate at least 2 hours, stirring at once to distribute dressing.

COOKS NOTE: When all ingredients have been combined, the mixture will appear dry & lack a creamy texture or appearance. This will change as
the salad weeps.

Per Serving: 66 Calories; 1g Fat (15.3% calories from fat); trace Saturated Fat; 1g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 252mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

COOKS NOTE: May use Splenda to replace sugar if desired.

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