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Chopped Garden Salad

 Chopped Garden Salad
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
16 ServingsPrep: 30 min. + chilling

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: 3/4 cup equals 32 calories, trace fat (trace saturated fat), 0 cholesterol, 218 mg sodium, 7 g carbohydrate, 2 g fiber,

2 of 2

Chopped Garden Salad (continued)

Nutritional Facts: 1 g protein. Diabetic Exchange: 1 vegetable.