Garden Vegetable Salad

Recipe From: Taste of Home’s Lights and Tasty Magazine
Adapted By: Tammy Ammon
Serves: 6

• 1 1/2 cups cherry tomatoes, sliced in halves
• 1 green bell pepper, sliced into strips
• 1/2 onion, sliced into rings
• 3 cucumbers, peeled and sliced
• 1/3 cup cider vinegar
• 3 tbsps. Splenda
• 1 1/2 tsps. celery seed
• 1 1/2 tsps. Dijon mustard
• 1/2 tsp. salt

1. In large bowl, combine the tomatoes, green pepper, cucumbers, an onion.
2. In a small bowl, combined vinegar, Splenda, celery seed, Dijon mustard, and salt.
3. Pour dressing mixture over the vegetables. Cover and refrigerate for 2 hours or until chilled.