Chopped Garden Salad Recipe
- 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
- 1. Dice the tomatoes, green peppers, cucumbers and onions; place in a 3-qt. salad bowl.
- 2. 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.
3/4 cup: 32 calories, 0 fat (0 saturated fat), 0 cholesterol, 218mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.
Reviews for Chopped Garden Salad
"It's ok, but feel it needs jalapeno peppers and it would be just like salsa!"
"Delish... its enough to feed an army lol! :) we tasted it after an hour chilled in fridge, and it was so good. I'm waiting the 24 hrs I know its going to be even better if that's possible :)Thanks for posting this awesome recipe :)"
"This salad is both beautiful and delicious! Thank you!"