Chopped Garden Salad

• Vegan
• Gluten free

• Produce

  • 2 Cucumbers, large
  • 2 Green peppers, medium
  • 2 Red onions, medium
  • 6 Tomatoes, medium

• Baking & Spices

  • 1 1/2 tsp Celery salt
  • 1 1/2 tsp Mustard seed
  • 1/8 tsp Pepper
  • 1/2 tsp Salt
  • 4 1/2 tsp Sugar

• Oils & Vinegars

  • 3/4 cup Cider vinegar

• Liquids

  • 1 1/4 cups Water

Found on tasteofhome.com

Description

Ingredients

• 6 medium tomatoes
• 2 medium green peppers
• 2 large cucumbers
• 2 medium red onions
• 1-1/4 cups water
• 3/4 cup cider vinegar
• 4-1/2 teaspoons sugar
• 1-1/2 teaspoons mustard seed
• 1-1/2 teaspoons celery salt
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Directions

• Directions Dice the tomatoes, green peppers, cucumbers and onions; place in a 3-qt. salad bowl. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute, stirring occasionally. Cool slightly. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 16 servings. Originally published as Chopped Garden Salad in Taste of Homes Holiday & Celebrations Cookbook Annual 2008, p226 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition