Recipe by STACYLYNN130
"I make this salad using fresh tomatoes from my garden. The key is to let it marinate and chill for the flavors to blend."
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cucumber, seeded and chopped
green bell pepper, chopped
celery, thinly sliced
distilled white vinegar
freshly ground black pepper to taste
I love this salad! Great fresh taste and almost calorie free! I added about 1/4 cup chopped red onion and subbed 1/2 red pepper for 1/2 of the green pepper. Also used a packet of Splenda instead of sugar and red wine vinegar. Terrific!
This salad is good but not outstanding. I added an extra tablespoon sugar because the vinegar can be pretty strong. This would be a good salad to add ingredients like feta or dill or basil to.
Great salad so simple to prepare ahead then just pop it in the fridge and forget about it until you want to serve it. I put all the dressing ingredients in a screwtop jar and shook it well to mix them. I will make this again with some modifications I'll use a tablespoon less vinegar next time and omit the celery but that's because my family don't like celery much. Thanks.
Good but not extremely exciting. Add Feta for a little zip
Really good! Followed reviewers suggestions to use balsamic vinegar instead of white, add garlic and herb Feta cheese and red onion and omit celery. We thought it had plenty of flavor. It went really well with a greek themed dinner. Calamata olives might go well with this if you still want more flavor... Will definitely make again!
This was a nice cool, refreshing salad. I did use home grown cherry tomatoes and home grown cucumbers that were given to me. I made 2 bowls, one I added fresh dill. They were both very good and my family loved them both. This is a good way to use up garden vegetables and it goes with any meal. It taste best when you let mariande for several hours. Try it, you will like it!!
This recipe is great on it's own - a nice spotlight on good, fresh veggies. It's also a great base recipe for using your favorite fresh herbs, cheeses, vinegars... Thanks so much!
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato and Pepper Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 2
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