No Cal Cucumber Salad
|Vinegar||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Thin onion slices||1⁄4 Cup (4 tbs)|
Peel cucumbers and slice wafer thin crosswise.
Put in bowl and sprinkle with salt.
Cover with saran wrap and refrigerate overnight.
Drain well next day squeezing or pressing excess moisture out of cucumbers.
Add wafer thin slices of onion, separate rings, to vinegar, oil and sprinkle well with pepper.
Chill and serve.