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
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