This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

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."

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric 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

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.