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

USMETRIC

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

READ REVIEWS (3)

DIRECTIONS

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.

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REVIEWS

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

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

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

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