Tuesday, September 29, 2009

Danish Cucumber Salad

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8 medium cucumbers
2 teaspoons salt
1/2 cup white vinegar
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons chopped fresh dill
1/4 teaspoon white pepper


1. Cut cucumbers into paper thin slices. Toss with salt. Marinate in salt at room temperature for one hour.
2. Drain liquid from cucumber. Add remaining ingredients and stir. Cover and refrigerate three hours before serving.

Serving Size: 1/2 cup salad

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