Garden Vegetable Salad

Garden Vegetable Salad

"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"
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Ingredients

15 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  • Prep

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  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.

Footnotes

  • 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.

Reviews

Read all reviews 10
  1. 13 Ratings

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Most helpful positive review

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 lit...

Most helpful critical review

My husband thought the dressing was too sweet so this is probably not a salad I'd make again. For me, it was so-so. There are other more tangy dressings that I personally like better. I agree t...

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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 lit...

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 serv...

Very good, easy to make with few ingredients, will be making again.

I made it as-is and it was fabulous and very simple, not to mention versatile. I love the ideas of using it for a pasta salad or as part of a lettuce salad. Next time I'll cut back on the sugar ...

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.

Very nice. Made just as written but only chilled it for an hour - still nice flavor. Anxious to try leftovers today.

This is the recipe I've been making for a while now but, I do cheat and use a store-bought Country or House Italian dressing! It's great and even better after a couple of good hours in the frid...

very good

i really like this dressing. it almost reminded me of a very thin tastee salad dressing. i loved the idea of a warm reduction vinaigrette on a cold salad. my only complaint would be the size of ...

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