Don’t be afraid to throw in any fresh veggies you have on hand when making this recipe.
—BETHANY MARTIN LEWISBURG, PA
START TO FINISH: 15 MIN. • MAKES: 6 SERVINGS
3 cups chopped English cucumber
1 large tomato, seeded and cut into 1/2-inch pieces
1 small sweet red pepper, chopped
2 tablespoons chopped sweet onion
3 tablespoons reduced-fat mayonnaise
4 teaspoons olive oil
2 teaspoons rice vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 1/2 teaspoons snipped fresh dill
In a large bowl, combine cucumbers, tomato, red pepper and onion. In a small bowl, whisk mayonnaise, oil, vinegar, sugar, salt, garlic powder and pepper until blended. Stir in dill. Spoon dressing over salad; toss to coat.
PER SERVING 1 cup equals 75 cal., 6 g fat (1 g sat. fat), 3 mg chol., 260 mg sodium, 6 g carb., 1 g fiber, 1 g pro. Diabetic Exchanges: 1 vegetable, 1 fat.