Cucumber salad, one of my all time favorites…

I’ve loved this salad since I was a little girl. It was always Daddy’s family favorite, and they made it for summer picnics. The original recipe was made with oil and banana peppers, but I’ve lightened it, so that it’s totally Weight Watcher friendly, and no points.

1 cucumber, preferably English seedless, peeled, sliced and cut into small dice.

1 green pepper, diced

1 large onion, diced

1 large tomato, chopped

Dressing:

1 cup white vinegar

1 cup water

1 teaspoon salt

1 teaspoon pepper

red pepper flakes to taste

5 packets of Splenda.

Refrigerate several hours to blend flavors. You can add additional veggies, especially tomatoes to the marinade as you eat it, without having to make a fresh batch. It keeps for days in the fridge…

I use this Williams Sonoma Vegetable Chop and Measure to make this salad. It’s a wonderful addition to your kitchen and will make quick work of dicing veggies