EWWK: Cucumber Salad


1 large English cucumber, sliced into thin rounds
½ cup finely sliced sweet onion
1 teaspoons brown sugar
½ teaspoon Celtic sea salt
4 tablespoons red wine vinegar
1/8-1/4 teaspoon cracked black pepper


Place sliced cucumbers and onions in a medium to large bowl. In a separate bowl mix the dressing ingredients (sugar, salt, vinegar and pepper). Pour dressing over the cucumbers and refrigerate for at least an hour. Flavors get better the longer they sit.

Yield: 4 Servings (serving size: ¾ cup)
Nutrition Breakdown: Calories20, Fat 0g, Cholesterol 0mg, Sodium 240mg, Carbohydrate 4g (1g added sugar), Fiber 1g, Protein1 g.
Percent Daily Values: 2% Vitamin A, 6% Vitamin C, 2% Calcium, 2% Iron
Diabetes Exchange Values: 1 Vegetable