Cucumber Salad
1 lb. cucumbers
1 t salt
Dressing:
1 T pourable Splenda
1 T tahini or peanut butter
1 t soy sauce
1 T sesame oil
2 T white vinegar

Peel cucumber and cut in half lengthwise; remove seeds. Cut into 1/8" thick
slices. Place in a mixing bowl with salt. Refrigerate for 1 hour. Combine
remaining ingredients. Drain liquid from cucumbers and add the dressing.
Chill for 30 minutes before serving. To serve, drain off most of the liquid
and transfer to a serving dish.