Add a photo

Make-Ahead Vegetable Salad

By: Kathy Berndt  
"From El Campo, Texas, Kathy Berndt shares this tangy salad that's chock-full of garden-fresh goodies. 'Storing it in the fridge overnight helps blend the flavors,' she explains."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (2)

Rate/Review | 171 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 10 servings
 

Ingredients

  • 6 medium tomatoes, cut into eighths
  • 1 medium green pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 medium cucumber, thinly sliced
  • 3/4 cup cider vinegar
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 1/2 teaspoons celery salt
  • 1 1/2 teaspoons mustard seed
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper

Directions

  1. In a large bowl, combine the tomatoes, green pepper, onion and cucumber; set aside. In a saucepan, combine the remaining ingredients. Bring to a boil; boil for 1 minute. Pour over vegetables and toss to coat. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon.
ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2009 by MOONSHY 
This is one of my favorite summer side dishes. Especially because the dressing is one of few... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2009 by detourglr 
This was very good.. At first I didnt think there was enough dressing but after an overnight... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?