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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I use homegrown veggies to make this special summer salad. It's popular at picnics.Cathleen Bushman, Geneva, Illinois Ingredients:
3 large tomatoes, peeled and sliced |
2 medium cucumbers, sliced |
2 medium sweet red peppers, sliced into rings |
2 medium green peppers, sliced into rings |
dressing: |
1/4 cup canola oil |
1/4 cup minced fresh parsley |
2 tablespoons white vinegar |
2 teaspoons prepared mustard |
1 teaspoon sugar |
1 garlic clove, minced |
1/4 teaspoon pepper |
Directions:
1. In a large serving bowl, combine the tomatoes, cucumbers and peppers. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over vegetables; toss gently to coat. Cover and refrigerate for at least 3 hours. Serve with a slotted spoon. Yield: 8 servings.
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