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Nutrition information
Serving: 3/4 cup (67 grams)
Servings per recipe: 4
Calories: 12 (1 from fat)
Cholesterol: 0 milligrams
Fat: 0 grams (0 saturated fat, 0 trans fats)
Protein: 0 grams
Sodium: 98 milligrams 
Total carbohydrate: 3 grams (0 fiber, 1 sugar)


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Cucumber and onion salad

This crisp and tangy salad is not only easy to make, it's a refreshing menu addition for people who have had weight loss surgery.

Ingredients

2 1/2 cups thinly sliced, unpeeled cucumbers (sliced lengthwise*)
1/2 cup peeled and thinly sliced red onion
1/3 cup SPLENDA® no calorie sweetener, granulated
1/3 cup white vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

  1. Toss cucumbers and onions together in medium bowl (Non-aluminum works best). Set aside.
  2. Whisk together remaining ingredients in separate bowl until blended.  Pour over cucumbers and onions.
  3. Cover and chill 2 hours; stir several times.

* Note: To quickly slice cucumbers lengthwise, use a mandolin. Or you may slice them into thin disks.












 

Source: Unity Hospital Bariatric and Weight Loss Center

First published: 07/01/2008
Last updated: 02/01/2012

Reviewed by: Allina Health's Patient Education Department