Name: Zero Point Creamy Cucumber Salad
Yield: 10
Ingredients: 1 cup non fat greek yogurt; 2 packets of Xylo Sweet All natural xylitol sweetener (see notes); 2 tablespoons distilled white vinegar; 1/2 of a lemon, freshly squeezed; 3 tsps of dried dill weed; 1 teaspoon kosher salt; 3 large hydroponic cucumbers; 1 medium yellow onion , thinly sliced

Scale

Ingredients

1 cup non fat greek yogurt
2 packets of Xylo Sweet All natural xylitol sweetener (see notes)
2 tablespoons distilled white vinegar
1/2 of a lemon, freshly squeezed
3 tsps of dried dill weed
1 teaspoon kosher salt
3 large hydroponic cucumbers
1 medium yellow onion , thinly sliced

Instructions

In a mixing bowl, whisk together greek yogurt, sugar substitute, vinegar, lemon juice, dill, and salt. Set aside.
Slice the cucumbers and onions really thin and add them to a large bowl. You can use a mandoline or knife to cut the vegetables.
In a separate large mixing bowl, toss together cucumbers and onions.
Pour greek yogurt mixture over top and mix together.
Chill at least 1 hour before serving.
Serving size: 1/2 cup.

Notes

myWW points: Blue Points: 0; Green Points: 1; Purple Points: 0