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Cucumber Salad

Cucumber Salad

Cucumber Salad

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Number of Servings: 2
Serving Size: 2 cup


  • 4 cups of cucumber washed and sliced
  • 1/2 of a red onion, thinly sliced
  • 1T Olive Oil
  • 4T Profile Rosemary Balsamic Vinaigrette  
  • Black Pepper to taste
  • 1 Splenda packet to sweeten to taste


  1. Combine cucumber and red onion in a large bowl.
  2. To a small bowl add 1T olive oil and 3T Balsamic Vinegar, add black pepper and the amount of Splenda desired to sweeten the taste.
  3. Combine with the cucumber and onion. Mixture can be served at room temperature for best flavor. Store leftovers in the fridge.

Profile Exchange: 2 cup vegetable, 1 fat

Photo courtesy of: Blue Apron