Garden Vegetable Salad

It’s vegetables galore in this cool and refreshing summer salad. [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 6 medium tomatoes, quartered 1 medium

It’s vegetables galore in this cool and refreshing summer salad.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 6 medium tomatoes, quartered
  • 1 medium green pepper, julienned
  • 1 medium onion, sliced and separated into rings
  • 1/3 cup cider vinegar
  • 1/4 cup sugar

[/ingredients-left]
[ingredients-right]

  • 1 1/2 teaspoons celery seed
  • 1 1/2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • 1 large cucumber, peeled and sliced

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a bowl, combine the tomatoes, green pepper, and onion.

[step-item number=”2″ image_url=”” title=”” ]In a small saucepan, combine the vinegar, sugar, celery seed, mustard, and salt; bring to a boil.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled. Serves 6.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”84″ calories_fat=”” fat=”1g” sat_fat=”trace” choles=”0mg” sodium=”226mg” carbs=”20g” sugars=”” protein=”2g” fiber=”3g”]

Serving size: 3/4 cup

[/nutrition-info]

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Originally Published in Reader's Digest