Creamy Cucumber and Onion Salad

This is a simple salad that I learned during my cooking lesson with Chef Brad!  It tastes wonderful and is low calorie.  The following recipe serves 8 with a calorie count of 38 calories per serving, unless you DOUBLE the serving like me on this one for 76 calories.   I think I can swing the extra on this one!

Ingredients

6 medium cucumbers (peeled and seeded)
1 large red onion
1/2 cup of fat free plain yogurt
1 tsp fresh oregano
2 tbsp (or three) white wine vinegar
Salt & Pepper to taste (lots of pepper!)

Directions

Julienne the red onion and put into a bowl of ice water for about ten minutes. (This reduces the sulfur strength of the onion and sweetens it)

Cut the cukes in half lengthwise. Slice cucumbers on an angle about a half inch thick after seeding the halves.

Put the cukes in a mixing bowl, add yogurt, oregano (roughly chopped), and salt and pepper.
After onions have soaked, add them to the bowl and the white wine vinegar.
Stir to blend and serve. Chill if desired.

Enjoy!

Cucumber, Tomato & Onion Salad

This salad is a great side dish and serves as a great mid-day snack too!

Ingredients:
1/2 cup rice wine vinegar (unseasoned)
3 Tbsp Splenda
3 cups cucumber (unpeeled, thick sliced, then quartered)
2 cups chopped tomatoes ( I use romas as they don't get soft as quick)
1/2 cup red onion (chopped)





Directions:

Chop the cucumber, tomato and onion and put in a non-reactive bowl.

Cover with vinegar and add splenda.

Mix well and allow to sit in refridgerator for at least 30 minutes.  Salt and pepper to taste at serving.      (Keep chilled)

Serves six for about 55 calories per serving.

ENJOY!

I like to keep this salad in the fridge almost all summer!  When "that gotta have something to crunch and munch" feeling jumps on me - this satisfies!  When the mix begins to dwindle, just chop more and add vinegar and splenda as needed.