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1 pound Vidalia onions, thinly sliced
¾ cup red wine vinegar
¼ cup Splenda® Granulated Sweetener
3 tablespoons mayonnaise
2 teaspoons Creole mustard
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Serving Size: ⅓ cup salad
Made with Splenda® Brown Sugar Blend
Made with Splenda® Original Sweetener