Cucumber-Tomato Salad
This light and refreshing salad is super easy to make and takes advantage of the early autumn harvest of tomatoes and cucumbers!
Ingredients:
- ½ cup rice vinegar (or white vinegar)
- 3 Tbsp white sugar (or Splenda)
- 3 cups unpeeled sliced cucumbers (about 2 medium)
- 2 cups chopped tomato (about 1 large)
- ½ cup chopped red onion
- Salt and pepper to taste
Instructions:
Combine all ingredients in bowl; refrigerate at least 30 minutes before serving.
(from Diabetic Cooking magazine)
Welcome!
Hello! I’m Debbie — Lover of Jesus, Pastor’s Wife, Mom, Encourager, Hobby Gardener and passionate about the simple pleasures of life.
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