Allrecipes home
bookmark
 

Garden Vegetable Salad

SUBMITTED BY: Ramona Sailor

"When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. --Ramona Sailor of Buhl, Idaho"
PREP TIME  15 Min
READY IN  15 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 6 medium tomatoes, quartered
  • 1 medium green pepper, julienned
  • 1 medium onion, sliced and separated into rings
  • 1/3 cup cider vinegar
  • 1/4 cup sugar
  • 1 1/2 teaspoons celery seed
  • 1 1/2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • 1 large cucumber, peeled and sliced

DIRECTIONS

  1. In a bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.

Nutritional Analysis: One serving (3/4 cup) equals 84 calories, 1 g fat (trace saturated fat), 0 cholesterol, 226 mg sodium, 20 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.

ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2007 by MAGGIE35
This was quick and easy and to chill it quickly I just put it into the freezer for 5 minutes, stirred it up, and put back in for another 5-10 minutes to get it really cold...mixed again and served with our pizza that we ordered. I used celery salt so I used two teaspoons of that and ommitted the 1/2 teaspoon of salt. My husband really liked it. Next time I might throw in a little bit of pasta...would make a great pasta salad. I love the dressing.

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2007 by hazel
quick to make! i've served it with some chicken-cream mushroom brown rice, and that make a two-course meal for my cookery exam.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2007 by Spatch
The dressing was fantastic! I used 2 Tbsp of sugar instead of the 1/4 c. due to personal taste. I marinated the vegetables overnight in the dressing and then tossed with romaine hearts and a little extra dressing before serving. I will definitely keep this recipe around.

0 users found this review helpful


 
www.allrecipes.com
ADVERTISEMENT
Want to know when there are new recipes on the site? SIGN UP NOW
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?