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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tri-color Cucumber Salad

Source: dLife

Cucumber salad with three colors of onions.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	34.3

Total Carbs	6.1 g

Dietary Fiber	1.9 g

Sugars	2.5 g

Total Fat	0.2 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	245.0 mg

Protein	1.8 g

Sodium	5.3 mg

Dietary Exchanges 0.2 Fat, 1.0 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each medium cucumber 1.0
1 each small onions 1.0
1 each red onion 2.0
2 each scallions 1.5
1 1/2 cup cold water 0.5
0 1/2 cup distilled white vinegar 5.0
5 each SPLENDA® No Calorie Sweetener packets 1.0
1 pinch salt and pepper 3.0
3 each medium garlic cloves

Directions

Wash cucumbers and peel, or score by running a fork down their length. Using a food processor with the slicing disc, slice the cucumbers and onions, and transfer to a large dish or container.
Mix the rest of the ingredients and pour over the vegetables, covering all of them. Adjust seasoning.
Cover and refrigerate for 4-5 hours before serving.