1/4 c white vinegar
1/4 c water
2 t Splenda Granular
1/4 t salt
1/8 t pepper
1 cucumber, peeled and thinly sliced or waffle-sliced (see picture)
In a medium bowl, whisk together the vinegar, water, Splenda, salt and pepper. Add cucumber and stir. Keep in refrigerator until you’re ready to eat it. Toss salad occasionally to get all pieces in the vinegar mixture.
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