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Cucumber and Red Onion Salad

 Cucumber and Red Onion Salad
This is one of the first recipes I came up with myself. It's a great salad for picnics or potlucks. I never come home with an empty bowl! —Brynn Steckman, Westerville, Ohio
4 ServingsPrep: 15 min. + chilling


  • 2 small seedless cucumbers, thinly sliced
  • 1 cup thinly sliced red onion
  • 1 tablespoon white vinegar
  • 1 tablespoon white wine vinegar
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sesame oil


  • In a small bowl, combine cucumbers and red onion. In a small bowl,
  • whisk the vinegars, salt, pepper and oil. Pour over cucumber
  • mixture; toss to coat. Cover and refrigerate for at least 1 hour.
  • Serve with a slotted spoon.
  • Yield: 4 servings.
Nutritional Facts: 3/4 cup equals 31 calories, trace fat (trace saturated fat), 0 cholesterol, 151 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 vegetable.