Garden Vegetable Salad

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


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

    How to make it 

  • 1

    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.

  • 3

    Boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature.

  • 4

    Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled. Serves 6.

Nutritional Information(per serving)

  • Calories: 84
  • Fat: 1g
  • Saturated Fat: trace
  • Cholesterol: 0mg
  • Sodium: 226mg
  • Carbs: 20g
  • Protein: 2g
  • Fiber: 3g

Serving size: 3/4 cup

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