Fire and Ice Salad Recipe -
Fire and Ice Salad Recipe

Fire and Ice Salad

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"This hot and cool salad is good on any dinner or lunch menu."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. In a large bowl, combine the tomatoes, bell peppers and onions.
  2. Prepare the dressing in a saucepan by combining the vinegar, celery salt, mustard seed, sugar, cayenne pepper, black pepper and water. Boil for 1 minute and pour hot dressing over vegetables. Refrigerate until chilled.
  3. Before serving, peel and slice cucumber; add to vegetables and toss.
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Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2005

I made this recipe for a family party. My grandfather loved it so much it is now my job to make this for every family gathering. The whole family loved it!!

Most Helpful Critical Review
Dec 03, 2003

i give this recipe one star to match the ONE (out of more than a dozen people)person who actually liked this salad.i had high hopes for this salad but was utterly disapointed. i followed this recipe EXACTLY as described,so i object to any blame...well i do take some blame ..i shouldnt have wasted my time with it.

Jan 23, 2005

Excellent. This turned out so good. I made it the night before and let it marinate overnight, cutting up the cucumbers and adding them about 20 minutes before. It's so tangy and the dressing would be AWESOME served on a salad. I had 3 people ask me for the recipe for this today when I served it at my sons birthday party. I used orange and yellow peppers instead of green because I love the flavor of them so much more.

Dec 21, 2005

Made this for a holiday party. It was good but not as great as I expected. I let it set for 8 hours, but I would recommend letting it set for longer. It didn't have as much of a 'kick' as I thought, so next time I will add more cayenne.

Jun 26, 2004

Today is the third time I have made this salad. Friends and family really like the light, refreshing quality - especially when the weather is hot. I had a few unexpected guests for dinner today, so to stretch the salad I added some fusilli pasta that I broke into small pieces before cooking. Not a morsel remained!

Dec 19, 2011

DELICIOUS! Light, refreshing and crisp. We like hot so we used a full teaspoon of the Cayene pepper. It was just right for us. Be advised though - the heat from the Cayenne tends to take a bit of time to really flavor the salad. If you are not sure how much heat you like, add the recommended amount, let it sit for 20 minutes and taste. We used 1 tablespoon of sugar and it was just right. Will be making this often. Next version will be to add some pasta! Great recipe!

Mar 28, 2011

Very tasty, I love the hot and sour flavors. Can't wait to make this in the summer with homegrown vegetables.

Sep 23, 2003

I really liked this recipe and so did my eight year old. I put the cucumbers in with everything else and let it sit a day. If making the recipe my way -take the seeds out of the cucumbers or it will water down your sauce.


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  • Calories
  • 69 kcal
  • 3%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.8 g
  • 1%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 386 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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