Make Ahead Vegetable Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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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. 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 tablespoon sugar |
1-1/2 teaspoons celery salt |
1-1/2 teaspoons mustard seed |
1/4 teaspoon salt |
1/8 to 1/4 teaspoon cayenne pepper |
1/8 teaspoon pepper |
Directions:
1. 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. Yield: 10-12 servings.
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