Cucumber Mint Salad
Recipe by Cheryl DeBerry
Wash the cucumbers and dry on a paper towel. Trim the ends and any blemishes. Slice lengthwise once, then slice into 1/4-inch pieces. Set aside.
Wash and trim the onion. Chop finely. Set aside.
In a medium bowl, combine vinegar, oil, and sugar substitute. Stir until sugar substitute dissolves.
Add mint, onions, and cucumbers and stir.
Add salt and pepper to taste.
Cover and refrigerate for 3 hours before serving.