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Cucumber salad

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    Cucumber salad

    Replacing some of the mayonnaise with plain, low-fat yogurt makes this salad a heart-healthy option. It’s lower in sodium, fat and cholesterol.

    Ingredients

    2 medium unpeeled cucumbers, thinly sliced
    1/2 medium onion, thinly sliced (You can also dice the onion into small pieces.)
    2 tablespoons cider vinegar
    1 tablespoon granulated sugar (You can also use 2 tablespoons granulated SPLENDA® no calorie sweetener.*)
    8 ounces plain low-fat yogurt
    1 tablespoon mayonnaise

    Directions

    1. Toss sliced cucumbers and onions together in a medium mixing bowl. Set aside.
    2. Whisk together remaining ingredients in a separate bowl until well-blended. Pour over cucumbers and onions. Toss until well-coated.
    3. Cover and chill in refrigerator for 2 hours.
    4. Serve chilled.

    Recipe contains: milk, egg

    Carb choices per serving: 1

    Makes 6 servings.

    *Option not included in nutrition facts.

    Recipe tip

    Want to add more flavor without adding a lot of calories, fat, cholesterol or sodium? Simply add more onion and vinegar to the recipe. Start by adding a small amount of each, taste and add more if needed.*


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