Tangy Cucumber Salad

This salad offers a twist from eating cucumbers raw and is easy to keep in the fridge for a quick snack.

• 4 thinly slice cucumbers
• 1 small white onion, sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup Splenda
• 2 tbsp Kraft Catalina Salad Dressing
• 1 tbsp dried dill

In a large bowl, combine white vinegar, water, Splenda and dressing. Place this in a saucepan and bring to a boil over medium to high heat. Once boiling, stir in dried dill and then pour over cucumbers and onion. Place in the fridge to cool.