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Fire-and-Ice Salad Recipe

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This recipe gets its unique name from the combination of cool crisp vegetables and the spicy jalapeno and dressing. Folks I serve it to agree this is the best cucumber salad that they've ever tasted.

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Fire-and-Ice Salad Recipe

Prep: 30 min. + chilling

Yield: 8-10 Servings

30 30

Ingredients

4 medium tomatoes, cut into eighths
1 medium green pepper, julienned
1 small jalapeno, minced
1 medium onion, thinly sliced
3/4 cup cider vinegar
1/4 cup sugar
1-1/2 teaspoons mustard seed
1-1/2 teaspoons celery seed
1-1/2 teaspoons prepared horseradish
1 teaspoon salt
7 drops hot pepper sauce, optional
2 medium cucumbers, peeled and thinly sliced

Directions

In a large bowl, combine tomatoes, green pepper, jalapeno and onion; set aside. Combine the next seven ingredients in a saucepan; bring to a boil and boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature. Stir in cucumbers. Refrigerate for 2 hours. Drain before serving. Yield: 8-10 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1/2 cup) equals 57 calories, trace fat (trace saturated fat), 0 cholesterol, 245 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Fire-and-Ice Salad in Home-Style Soups, Salad and Sandwiches Cookbook , p59

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