Summer Salad

  • Yield 1 servings


4 large Ripe firm tomatoes
1 large Red Onion
1 large Cucumber
1 large Sweet Bell Pepper (any color)
1 tablespoon Splenda sugar substitute
1 tablespoon Red Wine Vinegar
1 tablespoon Extra Virgin Olive Oil


  1. Wash, peel, remove stems, ends from tomatoes, onion, cucumber and pepper.  Quarter each tomato and then cut across width in small chunks.  Cut and dice onion, cucumber and pepper.  Put all in a large mixing bowl.
  2. Stir thoroughly – then add Splenda, vinegar and oil – stir again.  Chill for at least 1 hour before serving, the longer it chills the better.  Great at a barbecue on a hot day, everyone loves it!



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