This recipe is always requested by my children for their birthday meal or any other get-together. The flavor combination is so yummy.—Anna Sutherland, Camp, Arkansas
- 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
- 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 Home's Holiday & Celebrations Cookbook Annual 2008, p226
Reviews for Chopped Garden Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 20, 2015
"This salad is both beautiful and delicious! Thank you!"