Garden Vegetable Salad Recipe

Garden Vegetable Salad Recipe photo by Taste of Home

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When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. —Ramona Sailor of Buhl, Idaho

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Diabetic Friendly

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Garden Vegetable Salad Recipe

Prep: 15 min. + chilling

Yield: 6 Servings

15 15

Ingredients

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

Directions

In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute.
Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled. Yield: 6 servings.

Nutritional Analysis: One serving (3/4 cup) equals 84 calories, 1 g fat (trace saturated fat), 0 cholesterol, 226 mg sodium, 20 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.

Originally published as Garden Vegetable Salad in Light & Tasty August/September 2003, p27